Stir-Fried Tomatoes and Eggs

When I was in law school, there was a little Chinese place near the law school where I would sometimes go for lunch and I always had the tomato and egg stir-fry.  It was such a simple combination, just eggs, tomatoes and scallions, but it was so delicious.  I tried to recreate it by stir-frying some tomatoes and scallions, then scrambling in some eggs and adding a bit of soy sauce.  It wasn’t the same.  

A few months ago I stumbled across this recipe on Rasa Malaysia (a great cooking blog), and when I tried it, it was very much like the dish I remember.  Even better, this is a SUPER easy and quick weeknight meal.  If you have prepared rice in your fridge or freezer, you can have this on the table in 15 minutes. 

Tomato and Egg Stir-Fry

This can be doubled, tripled, etc.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 1


  • 2 eggs
  • 1 tsp Shaoxing rice wine can be omitted or replaced with sherry
  • 1/2 tsp sesame oil
  • 2 tsp cooking oil I like peanut or canola
  • 3 ripe roma or 4 ripe campari tomatoes sliced into wedges
  • sugar salt and pepper
  • 1 scallion thinly sliced on the bias
  • jasmine or other rice for serving


  • Heat cooking oil in a medium skillet or wok on medium high heat.
  • Whisk eggs together with sesame oil and rice wine, and add to hot pan.
  • Stir eggs gently to form large curds. When eggs are soft-scrambled (~2 minutes), push them to the edges of the pan and add tomatoes.
  • Cook tomatoes for 2-3 minutes, seasoning with a pinch of sugar and salt and pepper.
  • Add scallions and toss mixture to combine.
  • Serve over hot rice.


Adapted from Rasa Malaysia

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