Chinese Tomato & Egg Stir Fry
Chinese Tomato & Egg Stir Fry

Chinese Tomato & Egg Stir Fry


6 eggs Kosher salt

½ teaspoon sesame oil

1 tablespoon Shaoxing rice wine or dry sherry

1 teaspoon cornstarch mixed with water or Shaoxing wine

1 teaspoon sugar

1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice

4 tablespoons vegetable oil

3 scallions, sliced

Steamed rice, for serving


  1. Cut the tomato into 1 inch slices
  2. Scramble your eggs with your sesame oil and a pinch of salt
  3. Add oil to a pan and begin cooking the tomatoes with a large pinch of salt and sugar
  4. Continue stirring until the consistency of the tomatoes becomes soupy
  5. Add the bottom halves of your scallions (save top for garnish). Cook 45 seconds.
  6. Add your Shaoxing rice wine with cornstarch before it condenses. Finish and put aside.
  7. With a clean pan begin scrambling your eggs
  8. While eggs are still a little runny, add tomatoes back in and lightly mix