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Tomato and Egg Stir-Fry丨番茄炒蛋

Xueci Cheng

BY Xueci Cheng

PUBLISHED October 24, 2025

I know I’m not alone. For many Chinese immigrants and diaspora, tomato and egg is the first dish we master once we leave home. The surprising fact is that the dish itself is relatively young: it only began appearing in Chinese kitchens in the 1940s, yet it somehow became the most “default” of home-cooked meals. As Francis Lam once wrote, “The dish is like air: present and invisible.” – Xueci Cheng

 

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Tomato and Egg Stir-Fry丨番茄炒蛋

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Makes 1 to 2 servings 1x

Units Scale

Ingredients

  • 300 g / 10 oz ripe tomatoes (about 1 large or 2-3 smaller ones)
  • 3 medium eggs (about 150 g / 5 oz)
  • 1/2 teaspoon salt, plus more to taste
  • 1 scallion
  • 1 tablespoon + 1 teaspoon vegetable oil
  • 1 teaspoon pork lard (optional)
  • 1/4 teaspoon white sugar, more to taste
  • 1/4 teaspoon soy sauce (optional)

Instructions

  1. For the tomatoes: score the bottoms with an “X.” (Optional: cover with boiling water for 2 minutes to loosen the skins, then peel.) Core the tomatoes, slice them into wedges, then cut the wedges in half. Thinly slice the scallion, reserving some green tops for garnish.
  2. Crack eggs into a bowl, add 1/4 teaspoon salt, and whisk until smooth.
  3. Heat 1 tbsp oil (plus lard, if using) in a large pan or wok over medium heat. Pour in the eggs. Let the bottom set, then gently push from the edges toward the center with a spatula. Cook until just set and lightly golden, then remove and set aside. (Scroll down for deep-frying method.)
  4. Add remaining oil to the pan. Heat over medium-high heat, add scallions, stir-fry briefly until fragrant, then add tomatoes. Cook until jammy and soft, for about 2-3 minutes.
  5. Return eggs to the pan, season with sugar and more salt to taste, and toss gently. Add a splash of light soy sauce if desired, and serve. Garnish with scallion greens.

Recipe variations

The deep-frying version
For the ultra-fluffy, “cheese-pulley” style popular on Chinese social media, you’ll need to deep-fry the eggs. The hot oil puffs them up into delicate strands, their surface perfect for soaking in tomato sauce.

How to deep-fry the eggs
Follow the home recipe through Step 2, then:

  • Heat about 1 cup neutral oil in a wok to 200ºC / 390ºF. Lower the heat slightly to maintain the temperature. Test by dipping chopsticks into the oil—the oil should bubble vigorously around them. Pour in the beaten eggs slowly, a little at a time, stirring quickly with chopsticks so they puff into strands. Continue until all the egg is added, frying 30–60 seconds until golden. Remove with a slotted spoon or sieve, press out excess oil, and drain on a paper towel–lined plate. Reserve the oil for other purposes.
  • Proceed with Step 4 of the home recipe, adding the fried eggs back into the tomato sauce.

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