Hey guys, it’s Kevin here! Today I am bringing you a recipe for one of my all-time favorite Chinese dishes growing up, 西红柿炒鸡蛋 (translated: stir-fried tomato and egg).
Even though I grew up in America, my parents are through-and-through Chinese, so growing up, I ate a lot of Chinese dishes. I was also the typical kid who hated eating his veggies, but whenever my mom made stir-fried tomato and egg, I would scarf down an entire bowl. I have fond memories of scooping huge spoonfuls into my bowl of rice and mixing them together. By itself, the dish tastes great, but in my opinion, mixing it with rice is the ideal way to eat it.
In China, stir-fried tomato and egg is considered a comfort food. Since it is so common, every family has a slightly different take on how to make it. This recipe is how I was taught to make it from my mom, but if your family makes it differently, I’d love to hear about it in the comments below!
This dish is super simple and can be cooked in just 20 minutes. It is a great way to make a sweet-savory dish that has both veggies and protein. Since the main ingredients are just tomato and egg, this recipe is also great for if you’re on a tight budget. Normally, I would make it with chopped scallions in the egg, but in the spirit of minimalism, I opted to leave it out. Don’t worry though, it still tastes just as good!
Let’s get started!
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Chinese Stir-fried Tomato and Egg (西红柿炒鸡蛋)
Course: Main CourseCuisine: ChineseDifficulty: Easy2
servings5
minutes15
minutesStir-fried tomato and egg (西红柿炒鸡蛋) is one of the most common comfort foods in China for a reason — it’s easy to make and is so delicious. This recipe is adapted from how my mom made this dish for me when I was a kid.
Ingredients
2 large tomatoes (or 3 small tomatoes)
4 large eggs
1/2 tsp salt (plus an extra pinch for the eggs)
1 tbsp sugar
water (amount will vary)
1 1/2 tbsp cooking oil
- Equipment
Nonstick pan or wok
Directions
- Slice your tomatoes into 6 even slices each
- Beat your eggs and add a pinch of salt
- Heat up a non-stick pan over medium-high heat with 1 tbsp of cooking oil. When the oil is hot, add the eggs and scramble them. You’ll know they’re done when they start to brown
- Remove the eggs from the pan and set aside
- Reduce heat to medium and add the remaining ½ tbsp of cooking oil. The pan should still be hot, so you can immediately add in the sliced tomatoes. Add in the ½ tsp of salt and 1 tbsp of sugar and mix well
- Add in 2 tbsp of water and cook covered for about 10 minutes, or until the tomatoes have completely softened. Stir the tomatoes every 2 minutes, and when the tomatoes have softened a bit, crush them to squeeze out the juice
- At this point, if there isn’t much liquid at the bottom of the pan, start adding more water 1 tbsp at a time until the tomatoes look a little bit soupy
- Add the eggs back into the pan and cook for another 2 minutes. Serve with a side of rice!
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Feeling Fancy?
Adding scallions after you beat the eggs is an easy way to add some more flavor to the dish
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