Chinese Tomato Egg Stir Fry

Name: Chinese Tomato Egg Stir Fry
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Plum Tomatoes; 1 tablespoon Vegetable Oil; 5 Large Eggs; 1 tsp Sesame Seed Oil; 2 tsp Chicken Bouillon Powder; 2 tsp Sugar; 1/2 tsp Pepper; 1/4 tsp Salt; 1 Spring Onions; 2 cups Jasmine Rice

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegetarian recipe with Chinese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 47 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 24 min total

1 lb Plum Tomatoes
1 tablespoon Vegetable Oil
5 Large Eggs
1 tsp Sesame Seed Oil
2 tsp Chicken Bouillon Powder
2 tsp Sugar
1/2 tsp Pepper
1/4 tsp Salt
1 Spring Onions
2 cups Jasmine Rice

Step-by-step instructions

You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes: Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato).
Make the soft scrambled eggs: In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.
Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan.
Stir-fry the tomatoes and seasonings: Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute.
Add eggs, stir-fry, and garnish: Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice.on of water, plus salt to taste.

Why this works on a weeknight

Chinese Tomato Egg Stir Fry genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Chinese Tomato Egg Stir Fry actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Vegetarian Chinese ⚡ 30-Min Dinner