Tomato and Egg Stir-Fry Recipe | Tender Eggs and Juicy Tomatoes。

At a Glance

A quick visual overview of the key ingredients and cooking flow.

Chinese Scallion
—
Small amount; cut into 2–3 cm segments; thick whites split lengthwise
Alternatively, finely chop 1 small spring onion and add it at the end of step 5. This amount is for spring onion, not a one-for-one swap with a large Chinese scallion.
- Spring Onion
Optional
Garlic
3 cloves
Thinly slice. In Step 4, fry in the remaining cooking oil until fragrant without browning, then add the tomatoes and continue.
Optional
Ground White Pepper
¼ tsp
Whisk into the eggs with the salt in Step 2, then cook the eggs as directed. Use up to the listed ¼ tsp according to taste.
Salt
¾ tsp
Divided; to taste
Optional
Granulated sugar
1 tsp
Add in Step 4 after the tomatoes release their juices. Start with ½ tsp, stir and taste, then increase to at most 1 tsp according to acidity. Omit for naturally sweet, ripe tomatoes.
Cooking oil
2 tbsp
Divided
Optional
$A short clear glass tumbler filled with colorless water on a pure white background, with a visible waterline and natural refraction.$
Water
—
In Step 4, add small splashes only if the tomatoes release little juice and the pan dries, to help them soften. Before returning the eggs, keep the sauce thick enough to coat the tomatoes.