番茄炒蛋 (Fān Qié Chǎo Dàn)
Tomato Egg Stir-Fry – China's Ultimate Comfort Food in 10 Minutes
Why This Recipe Works
- Every Chinese person knows this dish. It's the first thing you learn to cook — and it never gets old.
- The secret is scrambling the eggs separately first, then reuniting them with the tomatoes at the end.
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 4.0 large | eggs鸡蛋 | beaten with 1/4 tsp salt | — |
| 400 g (3 medium) | ripe tomatoes番茄 | cut into wedges | — |
| 8.0 g (2 tsp) | sugar白糖 | — | — |
| 15 ml (1 tbsp) | ketchup番茄酱 | optional — adds depth and color | — |
| 30 ml (2 tbsp) | neutral oil食用油 | — | — |
Instructions
Scramble eggs(2 min)
Heat 1 tbsp oil in skillet over high heat. Pour in beaten eggs. Let them set for 10 seconds, then scramble until just cooked (still slightly runny). Remove to a plate.
Cook tomatoes(4 min)
Add remaining oil. Add tomato wedges. Sprinkle sugar over them. Cook 3-4 minutes until they soften and release their juices.
Combine(1 min)
Add ketchup if using. Return eggs to the pan. Toss everything together for 30 seconds. The eggs will soak up the tomato juices. Serve over rice.
Pro Tips for Western Kitchens
Ripe tomatoes are essential. If your tomatoes are pale and firm, add 1 extra tsp sugar and cook 2 minutes longer.
Frequently Asked Questions
Why add ketchup to a Chinese dish?
It's actually a widely used hack in Chinese home cooking! It adds umami depth and a brighter red color. Totally optional — the dish is great without it.
Nutrition
Per serving (approximate values)
