Stir-fried Tomato and Scrambled Eggs (西红柿炒鸡蛋) is a classic Chinese home-cooked dish. This is one of the most common dishes in Chinese households, and basically everyone can cook it. I referred to the 3rd recipe of this Chef Wang Gang’s video: 6 ways of cooking scrambled eggs, which is my favourite version.

Serving Suggestions

It is a very home-style dish and usually served for daily family meals. It works well as a shared main dish for 2-3 people.

Main Ingredient

Main Ingredient	Amount	Comments	Alternatives
Eggs	1 pcs	-	-
Tomatoes	0.5-1 medium	-	-

Supporting Ingredient

Supporting Ingredient	Amount	Comments	Alternatives
Spring onions	enough to garnish	-	-
Garlic (optional)	1-2 cloves	To add aroma. I prefer to add it but some does not	-

Seasoning

Seasoning	Amount	Comments	Alternatives
Oil	1-2 tbsp	For frying eggs and stir-frying	-
Salt	0.5 tbsp	-	-
Caster sugar	0.25-0.5 tbsp	To balance the acidity of tomatoes	Can be substituted with same amount of salt if you prefer a less sweet taste
Starch	1 tbsp	To make the sauce thicker	-
Ketchup (optional)	1 tbsp	To add more flavor	-

Cooking Tools

Cooking Tools	Comments	Alternatives
Wok	For frying eggs and stir-frying	-
Spatula	For frying eggs and stir-frying	-
Cutting board	For cutting tomatoes and mincing garlic	-
Knife	For cutting tomatoes and mincing garlic	-
Bowl	For whisking eggs and mixing starch slurry	Can use the same bowl for both

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Method

This dish has various versions, and I take my favourite Chef Wang Gang’s version.

flowchart TD
    prepare-tomatoes([Prepare tomatoes, 5 min]) --> cook-tomatoes[Cook tomatoes, 5 min]
    prepare-other-ingredients([Prepare other ingredients, 5 min]) --> cook-tomatoes
    prepare-eggs([Prepare eggs, 2 min]) --> fry-eggs[Fry eggs, 5 min]
    cook-tomatoes --> mix-stir-fry[Mix stir-fry, 2 min]
    fry-eggs --> mix-stir-fry[Mix stir-fry, 2 min]
    mix-stir-fry --> garnish([Garnish, 1 min])

     class prepare-tomatoes cold
    class prepare-eggs cold
    class prepare-other-ingredients cold
    class fry-eggs cook
    class cook-tomatoes cook
    class mix-stir-fry cook
    class garnish cold

    classDef cold fill:#90EE90
    classDef long-cold fill:#80d9ff
    classDef cook fill:#FFB6C1
    classDef long-cook fill:#FFA500

The estimated time is for serving 2-3 people. Total estimated time: 20-30 min.

Preparation

Preparation Step	Action	Wait Until	Tips
Prepare tomatoes	Wash and cut tomatoes into wedges	-	-
Prepare eggs	Whisk eggs roughly	-	Do not overbeat
Prepare other ingredients	Mince spring onions and garlic	-	-

Cooking

Cooking Step	Action	Wait Until	Tips
Scramble eggs	Heat oil	Till 70% oil heat	Make sure the oil is hot enough to fry eggs
	Pour eggs into the pan	Till eggs are shaped	-
	Scramble the eggs into pieces	Till eggs are cooked but still soft	Do not overcook as eggs will continue to cook after removing from heat
Cook tomatoes	Stir-fry ketchup and garlic (optional)	-	-
	Stir-fry tomatoes	For a few seconds to mix	-
	Add a little water and boil	-	Do not add too much water. Depend on the juiciness of tomatoes
	Add salt and sugar	-	The sugar can be substituted with the same amount of salt
Mix stir-fry	Add scrambled eggs, stir-fry together	For a few seconds to fix	-
	Add starch slurry	-	Starch slurry after mixing eggs works better with tender scrambled eggs
Garnish	Garnish with chopped spring onions	-	-

Gallery

2026-02-06: Too much water