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Stir-Fried Tomato and Egg

By Galen Lau
Adapted from this recipe at

Yields: 4 servings


  • 1 large tomato (or 2 smaller ones), cut into ½-inch-thick wedges
  • 4 eggs
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ½ teaspoon sesame oil
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon sugar
  • 1 scallion, chopped
  • Vegetable oil, for cooking


  1. Crack your eggs into a bowl and season with salt, pepper, sesame oil, and wine. Beat the eggs, and heat up 1 tablespoon of oil in a pan, over medium-high heat. Scramble the eggs and set aside.
  2. Add a little more oil to the pan and add the tomatoes along with the sugar. Stir fry until they begin to soften.
  3. Add the eggs back into the pan along with the chopped scallions and stir-fry for another minute. Check for salt, and add a little more if necessary. Serve!