- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 3
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 3 tbsp
- 1 tsp
- 1 tbsp
- 2 tsp
- ½ tsp
- ¼ tsp
- 2 cloves
- 1 tsp
- 600 g
Process
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Crack the 5 eggs into a bowl, add a pinch of salt and the white pepper, and beat with a fork for about 20 seconds until the yolks and whites are just combined. Do not over-beat.
Heat 2 tbsp vegetable oil in a wok or large non-stick skillet over medium-high heat until it shimmers. Pour in the eggs and let them set for 10 seconds, then push them gently with a spatula into soft, barely cooked curds, about 40 to 60 seconds. Slide the eggs onto a plate while they are still slightly glossy and underdone.
Add the remaining 1 tbsp vegetable oil to the same pan. Add the sliced garlic and the minced white parts of the scallions and stir for 15 seconds until fragrant but not browned.
Add the 600 g tomato wedges and 0.5 tsp salt. Cook over high heat for 2 to 3 minutes, pressing the tomatoes lightly with the spatula, until they release their juice and the skins start to wrinkle and soften.
Stir in the 1 tbsp soy sauce and 2 tsp sugar. Cook for 1 minute more, then stir the cornstarch slurry once and drizzle it in, tossing until the tomato juices thicken into a light glossy sauce, about 30 seconds.
Return the eggs to the pan, fold them through the tomatoes for 20 to 30 seconds just until heated, then turn off the heat. Drizzle with the 1 tsp sesame oil and scatter over the sliced green scallions.
Serve immediately over the steamed white rice, spooning the tomato sauce over the top.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the eggs. Pull them off the heat while they still look a little wet; they finish cooking when they return to the pan at the end.
- Use ripe, room-temperature tomatoes. Cold or underripe tomatoes stay firm and release little juice, so the sauce never comes together.
- The cornstarch slurry is what turns thin tomato water into a sauce that clings to rice. Stir it again right before adding, since it settles within a minute.
- Keep the pan hot when the tomatoes go in so they sear and caramelize slightly instead of steaming and turning watery.
Substitutions
- vegetable oil→any neutral high-smoke-point oil such as peanut or canola oil
- soy sauce→tamari for a gluten-free version
- granulated sugar→honey or brown sugar, added in the same amount
- cornstarch→potato starch or arrowroot starch
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 2 days. The eggs will release some water, so reheat gently in a skillet over medium-low heat for 2 to 3 minutes, or in the microwave covered at 50 percent power in 30-second bursts, until just hot. Do not freeze; the eggs turn rubbery and the tomatoes collapse.
FAQ
The questions we get asked most
Why did my tomato egg stir-fry turn watery?
The tomatoes were likely underripe or cooked too briefly, so they released juice without reducing. Cook them over high heat until the wedges soften and the liquid bubbles down, then thicken with the cornstarch slurry. Adding the slurry at the end, off strong heat, prevents lumps.
Can I make this dish ahead of time?
It is best fresh, but you can prep the components up to 4 hours ahead: beat the eggs, cut the tomatoes, and mix the sauce and slurry in separate bowls. Cook everything just before serving. Reheating fully cooked leftovers is fine, but the eggs will be firmer.
How do I keep the eggs soft and fluffy?
Cook them in a hot oiled pan for under a minute and remove them while still slightly glossy. They finish cooking when folded back into the hot tomatoes at the end. Salting the eggs just before frying also helps them stay tender.
Can I use canned tomatoes instead of fresh?
Yes. Use about 400 g of drained canned whole tomatoes, roughly chopped, and add 2 tbsp of the canning liquid. Canned tomatoes are already soft, so cook them for only 1 to 2 minutes before adding the sauce, or they will fall apart completely.
Is this dish gluten-free?
Only if you use a gluten-free soy sauce such as tamari, since regular soy sauce contains wheat. The eggs, tomatoes, cornstarch, sugar, and rice are all naturally gluten-free. Check the label on your soy sauce before serving to anyone with celiac disease.
What do I serve with tomato egg stir-fry?
Steamed white rice is the classic pairing because it soaks up the sauce. You can also serve it over congee, noodles, or with a side of blanched greens. For a low-carb option, spoon it over cauliflower rice.
Why did my garlic burn?
Garlic burns in seconds at high heat, especially in a thin wok. Add it after the oil is hot but keep the heat at medium, stir constantly, and add the tomatoes as soon as it smells fragrant, about 15 seconds. If it browns, wipe the pan and start the aromatics again.
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