Stir-Fried Tomatoes and Eggs トマトと卵の中華炒め

Looking for lunch or dinner recipes that come together in just minutes? Let’s make some simple yet delicious stir-fry. This humble dish—Stir-Fried Tomatoes and Eggs (トマトと卵の中華炒め)—is one of those reliable recipes that I keep in my back pocket for weeknight staple. It’s quick, easy, and budget-friendly!

My kids especially love the simple combination of sweet and tart sauciness of the tomatoes with creamy, fluffy eggs. When served over fragrant steamed rice, this classic homey meal cannot be more satisfying!

What is Stir-Fried Tomatoes and Eggs

I believe anyone who is familiar with Chinese cuisine or Chinese takeout would instantly recognize the dish. Commonly known as 番茄炒蛋 fan qie chao dan, the tomato egg stir fry is a traditional, homestyle Chinese dish that’s enjoyed at home, at school canteen and office cafeteria, and at restaurants. The recipe I’m sharing is considered a chuka ryori, the Japanese adaptation of Chinese cuisine.

As it is amazingly simple, you’ll find that the Japanese version of stir-fried tomatoes and eggs is closely similar to the original Chinese dish. Because it is a home-cooked dish, every family makes it differently.

At its simplest, the stir-fry is made with tomatoes and eggs with light seasonings, but some people also add in chopped garlic, ginger, cornstarch, ketchup, or tomato paste, or garnish with green onions. The only distinct difference I can think of between the Japanese and Chinese tomato egg stir fry is the use of sake vs Shaoxing rice wine.

My recipe demonstrates how most Japanese home cooks prepare this popular Japanese-Chinese dish.

How to Make Stir-Fried Tomatoes and Eggs

Ingredients You’ll Need

• Eggs
• Tomatoes — use naturally sweet tomatoes!
• Condiments: oil, sesame oil, salt, white pepper powder, soy sauce, and sake.

That’s it!

I usually serve the stir-fry over steamed rice. You can make the rice ahead of time. Otherwise, it’s always good to keep a few containers of the cooked rice in the freezer (and this is how to store the cooked rice).

Overview: Cooking Steps

1. Prepare ingredients—beat the eggs and cut the tomatoes.
2. Cook the eggs first and remove from the wok or pan.
3. Cook the tomatoes until almost tender and season them.
4. Put the cooked eggs back in to the wok/pan and toss everything together.
5. Serve the dish on a plate or over the steamed rice.

5 Helpful Cooking Tips

1. Use naturally sweet tomatoes. As always, quality makes a big difference in taste, especially in a simple recipe like this. A big portion of this dish comes from the tomato flavor; therefore, you want to use good quality tomatoes! In-season garden fresh tomatoes are the best. If you only have okay/not-so-great tomatoes, you’ll need to add extra sugar to help bring out the flavor or balance the sourness.
2. Get all the ingredients ready. A successful stir-fry relies on speed and timing. So have your eggs lightly beaten and seasoned, tomatoes cut, and the seasonings ready to go.
3. Season each ingredient. We want everything to be nice and well-seasoned.
4. Gently cook the eggs with a good amount of oil. You will need a decent amount of oil to cook the fluffy eggs. Hot oil helps to distribute heat and prevent the eggs from sticking to the pan. When you pour in the beaten eggs, careful not to move them around too much. Let the eggs set for a few seconds until you see them float to the top of the oil. Then gently swirl the loosely set egg around to continue cooking the rest. Keep the curds nice and big, and don’t over scramble them into small pieces. Remove from the wok immediately when the eggs are almost set but still soft.
5. Don’t overcook the tomatoes. Overly mushy tomatoes in this dish are a no-no and the same goes to under-cooked tomatoes. We want the juices to come out enough so it caramelizes into a delicious sauce, while making sure the tomatoes retain some of their shapes. If you prefer the dish to be more saucy, you can use 1 more tomato.

I hope you give this stir-fry a try! It’s something about tomatoes, eggs, and rice that tick the checkmarks for comfort food.

Other Quick and Easy Stir-Fry Dishes

• Beef and Green Pepper Stir Fry
• Kabocha Pork Stir Fry
• Stir-Fried Miso Eggplant
• Stir-Fried Vegetables
• Spicy Shrimp Stir Fry

My Favorite Lightweight Japanese Wok

If you find traditional woks too heavy to toss, a Japanese Iron Wok is a game-changer. These woks are forged for durability but remain light enough for quick, one-handed tossing. This agility allows for better temperature control—essential for delicate stir-fries like Tomatoes and Eggs. You get all the high-heat benefits of iron but with much better ergonomics and speed.