Chinese Tomato Egg Rice (番茄炒蛋饭)

A comforting and satisfying dish, Chinese Tomato Egg Rice (番茄炒蛋饭) is a staple meal that's quick to prepare and packed with homestyle flavor. Fluffy scrambled eggs and juicy tomatoes come together in a savory-sweet tangy sauce, served over a bed of steaming hot rice. 

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Why you'll love this recipe

Simple ingredients: you only need a handful of pantry staples to make this dish, which is very similar to Chinese Beef and Tomato Stir-Fry, one of my favorite dishes as a child.

Quick & easy: this simple Chinese tomato and egg dish is ready in under 20 minutes, making it a simple weeknight meal.

Homey and comforting: the combination of soft, fluffy eggs and tangy tomatoes is filled with delicious umami flavor, perfect for topping over steamed rice.

Ingredients you'll need

For the tomato & egg:

• vegetable oil
• large eggs: scrambled
• medium ripe tomatoes: cut into large chunks
• fresh ginger: julienned
• sea salt
• granulated sugar: to balance the acidity
• white pepper
• cornstarch: for thickening up the sauce
• cold water: to mix with the cornstarch
• ketchup: enhances the tomato flavor

For serving:

• green onion: chopped; optional
• steamed rice

How to make Chinese tomato egg rice at home

Cook the eggs:

Crack the eggs into a bowl and lightly beat until scrambled.

Heat a wok over medium high heat. Add in ½ tablespoon of oil in a pan over medium heat.

Pour in the eggs and scramble gently until just set (not fully cooked).

Remove the scrambled eggs from the wok into a bowl or plate and set aside.

Stir fry:

Pour in ½ tablespoon of oil into the wok.

Add in ginger and stir-fry for about 30 seconds until fragrant.

Add the chopped tomatoes and stir-fry until they soften and release their juices, about 3-4 minutes.

Season with salt, sugar, and white pepper. 

Return the scrambled eggs into the wok, and stir gently.

In a bowl, combine cornstarch with the cold water.

Give the cornstarch slurry a good mix, and pour into the tomato-egg mixture. 

Stir gently to coat, and bring the mixture up to a simmer, about 2-3 minutes, until saucy and slightly thickened. Add in the ketchup, and cook for 1 more minute. 

Remove from heat and garnish with chopped green onion.

Serve with steamed rice.

How to serve

Serve the saucy tomato egg dish with steamed rice, and other sides such as steamed pork patty, yu choy, crispy pork siu yuk, mapo tofu, chicken wings, or crispy tofu.

Pair with HK milk tea or iced lemon tea.

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5 from 5 votes

Chinese Tomato Egg Rice (番茄炒蛋饭)

A comforting and satisfying dish, Chinese Tomato Egg Rice (番茄炒蛋饭) is a staple meal that's quick to prepare and packed with homestyle flavor. Fluffy scrambled eggs and juicy tomatoes come together in a savory-sweet tangy sauce, served over a bed of steaming hot rice. 

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Dinner, Main Course

Cuisine: Asian, Cantonese, Chinese

Servings: 4

Calories: 96kcal

Author: Michelle

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For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Eggs:

• ½ tablespoon vegetable oil
• 4 large eggs scrambled

Tomatoes:

• ½ tablespoon vegetable oil
• 4 medium ripe tomatoes cut into large chunks
• 1 tablespoon fresh ginger julienned
• ½ teaspoon sea salt
• ½ teaspoon granulated sugar
• ¼ teaspoon white pepper or to your taste
• 1 teaspoon cornstarch
• ¼ C cold water
• 1 tablespoon ketchup

For serving:

• 1 stalk green onion chopped
• steamed rice

Instructions

Cook the eggs:

• Crack the eggs into a bowl and lightly beat until scrambled.
• Heat a wok over medium high heat. Add in ½ tablespoon of oil in a pan over medium heat.
• Pour in the eggs and scramble gently until just set (not fully cooked).
• Remove the scrambled eggs from the wok into a bowl or plate and set aside.

Stir fry tomatoes:

• Pour in ½ tablespoon of oil into the wok.
• Add in ginger and stir-fry for about 30 seconds until fragrant.
• Add the chopped tomatoes and stir-fry until they soften and release their juices, about 3-4 minutes.
• Season with salt, sugar, and white pepper.
• Return the scrambled eggs into the wok, and stir gently.
• In a bowl, combine cornstarch with the cold water.
• Give the cornstarch slurry a good mix, and pour into the tomato-egg mixture.
• Stir gently to coat, and bring the mixture up to a simmer, about 2-3 minutes, until saucy and slightly thickened. Add in the ketchup, and cook for 1 more minute.
• Remove from heat and garnish with chopped green onion.
• Serve with steamed rice.

Nutrition

Calories: 96kcal | Carbohydrates: 8g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 400mg | Potassium: 379mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1312IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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