Chinese
Tomato & Egg Stir-Fry
The everyday Chinese home dish — silky eggs, sweet-tart tomato, ready in 10 minutes over rice.
About this recipe
Tomato & Egg Stir-Fry is a chinese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around egg, and it takes around 10 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 3 tomato
- 4 egg
- 1 stalk spring onion
- 1 tsp sugar
- 1 tsp soy sauce
- 2 bowls, cooked rice
Equipment
Method
- 1
Beat eggs with a pinch of salt. Scramble in hot oil until just set, remove.
~3 min
- 2
Fry tomato wedges 3 min until saucy; season with sugar and soy.
~4 min
- 3
Return eggs, fold together 1 min, finish with spring onion. Serve over rice.
~2 min
Smart swaps
Out of something? Try one of these.
- Spring onion
- thinly sliced onion or chives for the finish.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Tomato & Egg Stir-Fry take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Spring onion → thinly sliced onion or chives for the finish; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Tomato & Egg Stir-Fry ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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