Chinese Stir-Fried Tomatoes with Eggs

Chinese Stir-Fried Tomatoes with Eggs

Chinese Stir-Fried Tomatoes with Eggs

Chinese Stir-Fried Tomatoes with Eggs

A delicious egg breakfast with tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Chinese
Servings 4 people
Calories 266 kcal


  • 1 Bowl
  • 1 Non-stick pan


What you need to buy

  • 6 Eggs, beaten
  • 1/2 tsp Sesame oil
  • 1 tsp Mirin
  • 1 tsp Cornflower
  • 1 tbsp Tomato Ketchup
  • 1 can Chopped tomatoes
  • 2 tbs Olive oil
  • 4 Spring onions Chopped
  • 1 tbs Ginger Grated
  • 200 g Rice Cooked


What you need to do

  • Beat the eggs, sesame oil, mirin and 1 teaspoon of salt in a medium size bowl. In a small bowl, combine the cornstarch with 2 tablespoons of cold water, then add in the sugar and tomato paste.
  • Heat 1 tablespoon of olive oil in a large non-stick pan, over high heat and add in 3 of the spring onions, reserving the rest for garnish.
  • Cook the onion for 20-30 seconds, then add the beaten eggs and cook for 45-60 seconds until the eggs start to set but are still runny. Transfer the eggs into a bowl and wipe the pan clean.
  • Heat the remaining tablespoon of oil in the pan and once hot add the ginger and cook for 10-15 seconds.
  • Add the chopped tomatoes and season to taste with salt. Continue cooking for another 4 minutes, until slightly reduced.
  • Now stir in the cornstarch mixture into the tomatoes and cook, stirring until the sauce comes to a boil and thickens.
  • Taste for seasoning and if necessary adjust with more salt or tomato ketchup.
  • Return the eggs to the pan to heat them up and gently stir through the tomatoes. 
  • Serve with the cooked rice and garnish with the remaining spring onions.


This recipe is
  • Gluten-free
  • Dairy-free
  • Vegetarian
  • Quick
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Keyword Asian, eggs, healthy, meals, vegetarian