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If you ask me what I whip up when I want something cheap, fast, and genuinely satisfying, this is it.

This tomato egg stir-fry is one of those dishes that feels like a hug in a bowl. Soft scrambled eggs nestled in a tangy, slightly sweet tomato sauce — it’s so simple but so good. I make this when I don’t want to fuss but still want something homemade and warm over rice.

It’s the kind of meal my family would call “humble food” — nothing fancy, but you never get tired of it. You can get it on the table in about 10 minutes. Great for students, busy parents, anyone trying to stretch a grocery budget without feeling deprived.

What I Love About This Dish

This recipe is all about comfort with minimal fuss. Eggs are cheap and filling, and tomatoes bring that juicy, saucy base that turns plain rice into something special.

What I really like is that it’s so forgiving. I can make this when I have almost nothing in the fridge. The flavors are familiar and cozy — just eggs, tomatoes, and a sauce with that signature sweet-savory balance that reminds me of classic takeout, but homemade.

If you’ve never tried it before, you might be surprised at how satisfying it is. Every family has their own way — this is mine.

My Go-To Ingredients and What Makes Them Work

Eggs
I always go for large eggs since they give those fluffy, tender curds that soak up the sauce. Smaller eggs just don’t make enough.

Tomatoes
I love using Roma or beefsteak tomatoes because their flesh breaks down beautifully in the pan without too many seeds or too much water. Sometimes I even peel them if the skins are too tough, but often they soften right in the sauce.

If I have some sad tomatoes on the counter about to go bad, they’re perfect here. Avoid cherry or grape tomatoes; they’re too firm and sweet for this.

Green Onions
They add a mild bite and some color. I always keep a bunch in the fridge since they last ages and go in everything.

Sesame Oil
This is that secret layer of nutty aroma that makes it taste authentic. Just a little at the end transforms the whole dish.

Neutral Oil
I use sunflower or vegetable oil — anything that can handle heat without smoking. I avoid olive oil here since it’s too strong and burns fast.

Sauce Ingredients
Ketchup might sound weird to some, but it’s classic in this dish. It brings that familiar tangy-sweet backbone. Cornstarch helps the sauce cling to the eggs. Sugar balances the acidity of the tomatoes. A bit of grated ginger gives warmth without overpowering.

My Best Cooking Tips From the Kitchen

Use the Right Pan
I prefer a large nonstick pan. Eggs love to stick, and this saves me from scraping burnt bits later. Plus, it’s easier to toss everything without crowding.

Watch the Eggs Closely
Don’t walk away! You want soft, glossy curds — overcooked eggs turn rubbery fast. As soon as they’re just set but still moist, get them out of the pan.

Don’t Overcook Tomatoes
I cook them just until they start breaking down. Too much and they’ll flood the pan with water and thin out the sauce.

Prep First
This recipe moves fast. Have everything chopped and ready so you’re not scrambling (pun intended) while the eggs overcook.

How I Cook It Step by Step at Home

1. Make the Sauce and Beat the Eggs
I mix the sauce ingredients in a small bowl and set it aside. Then I beat the eggs with sesame oil — about 20 seconds is enough. That sesame aroma hits you right away.

2. Scramble the Eggs
I heat a teaspoon of oil in a big nonstick pan over medium heat. I pour in the eggs and gently scramble them until they’re just set but still glossy. Out of the pan they go — I don’t want them cooking any further.

3. Fry the Green Onions
Back in the pan, I add a bit more oil and toss in the green onions for a few seconds until they smell amazing.

4. Cook the Tomatoes
I add the chopped tomatoes and a splash of water. I let them cook for 2-3 minutes until the skins start peeling and they soften just enough to make that saucy base.

5. Add the Sauce
I pour in the prepared sauce and let it simmer a minute or two to thicken slightly.

6. Fold the Eggs Back In
Finally, I add the cooked eggs back to the pan and gently fold them into the sauce. I love seeing those ribbons of egg pick up the glossy tomato sauce. Then I pull it off the heat and serve.

How I Store and Reheat Leftovers

I often make extra because this reheats nicely:

• Fridge: I keep leftovers in an airtight container for up to 4 days.
• Microwave: Usually about 60-90 seconds does the trick.
• Stovetop: I reheat gently in a pan over medium heat — you can add a splash of water if it’s too thick.

Freezing?
Honestly, I don’t recommend freezing this. Eggs get weirdly spongy and the tomatoes turn watery. It’s best made fresh or eaten within a few days.

What I Serve It With

This dish was made to go over rice. I’ve eaten it over:

• Steamed white rice (my usual go-to)
• Brown rice for something heartier
• Cauliflower rice if I’m cutting carbs
• Plain boiled noodles tossed with a bit of sesame oil
• As a side to simple Asian greens like garlic bok choy or choy sum

It’s super adaptable — I even serve it with congee for breakfast sometimes.

Answering Some Common Questions I Get

Can I make it ahead?
Yes! It actually works well as a make-ahead meal. I cook it in the evening and reheat for lunch the next day.

Can I add more protein?
Definitely. Thinly sliced beef, ground pork, chicken, or diced tofu all work. I just cook the meat first, set it aside, and then proceed with the eggs and tomatoes.

Can I add more seasoning?
For sure. A dash of white or black pepper, a splash of Shaoxing wine, or even dry sherry in the sauce will give it an extra dimension.

Is it gluten-free?
Yes — cornstarch is naturally gluten-free, so you’re good.

If you’ve never tried this, I really hope you give it a shot. It’s one of those dishes that proves simple food can be the best kind of comfort.

Try other Chinese recipes:

• Chinese Steamed Eggs
• Daikon Radish Salad
• Chinese Pepper Steak