Lunch · 15 min · chinese

Tomato Egg Stir-Fry

Weeknight-friendly Chinese cooking: Tomato Egg Stir-Fry comes together in 15 minutes with eggs, ripe tomatoes, and not much else. Each serving lands at 345 calories with 15g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 3 Ripe tomatoes
• 2 Scallions
• 1 tsp Sugar
• 1 tbsp Ketchup
• 2 tbsp Neutral oil
• 0.25 tsp White pepper

Steps

1. Beat the eggs with a pinch of salt and the white pepper until no streaks remain. Scramble in a hot wok with half the oil, pulling soft curds, and remove while still glossy — they finish cooking in the residual heat and stay custardy.
2. Cut the tomatoes into wedges. In the same wok with the remaining oil, stir-fry the scallion whites 20 seconds, then add the tomatoes and cook 2 to 3 minutes until they slump and release their juices into a light sauce.
3. Stir in the sugar and ketchup — the ketchup is the home-cook trick that deepens the tomato flavor and gives the sauce its signature sweet-savory balance. Taste: it should be bright, not sharp.
4. Return the eggs and toss gently, breaking the curds into the sauce, 30 seconds. The eggs should be coated, not drowned.
5. Serve over steamed rice. This is the dish Chinese kids grow up on and Chinese adults still crave — proof that the best recipes are often the simplest.

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