Chinese Tomato & Egg Stir-Fry
This classic Chinese Tomato & Egg Stir-Fry is a quick, flavourful dish with juicy tomatoes, soft eggs, and a hint of garlic and sesame oil. Enhanced with oyster sauce and spring onions, it’s perfect over steamed rice for a simple, satisfying Asian-inspired meal.
Chinese Tomato & Egg Stir-Fry
Difficulty
Easy
Time to Make
30 minutes
Blend
Green Tea
FEATURED TEA
Green Tea
Pair this dish with Ahmad Tea’s Green Tea. Its delicate, refreshing flavour and subtle grassy notes balance the richness of eggs and the sweetness of tomatoes, creating a harmonious, light, and soothing tea-time pairing.
INGREDIENTS
- 3 large tomatoes, roughly chopped
- 2 eggs, beaten
- 1 clove garlic, minced
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Pinch of salt
- 1 tbsp cooking oil (plus extra for eggs)
- Handful of spring onions, finely chopped
Method
- Heat 1 tbsp oil in a pan over medium-high heat. Scramble the eggs until just set, then remove and set aside.
- Add another tbsp of oil, then sauté the garlic for 1 minute until fragrant. Stir in the tomatoes with a pinch of salt and cook for 2–3 minutes until softened.
- Add oyster sauce, sesame oil, and sugar, stirring well. Adjust seasoning if needed.
- Return the scrambled eggs to the pan, breaking them into smaller pieces and mixing well with the tomatoes.
- Stir in the spring onions, then turn off the heat. Serve with steamed rice.
