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Chinese

Tomato and egg stir-fry

Contains egg (no meat or fish)

番茄炒蛋 · fānqié chǎo dàn

Fluffy scrambled eggs folded into a quick, sweet-sour tomato sauce — one of the most common home dishes in China, ready in about 15 minutes.

Tomato and egg stir-fry is a Chinese egg dish from China, ready in about 13 minutes and made with egg and tomato. It serves 2 and is rated beginner to cook.

Start cooking
A serving of Stir-fried tomato and scrambled eggs
Photo: 三島堂 / Wikimedia Commons · CC-BY-SA-4.0
Prep
5 min
Cook
8 min
Total
13 min
Serves
2
Level
Beginner
Calories
314

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Beat the eggs (opens in a new tab) with a pinch of the salt until no streaks remain.

    • 1 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Heat 1½ tbsp oil in a wok (opens in a new tab) over high heat. Pour in the eggs (opens in a new tab), let them puff for a few seconds, then push them into large soft curds. Tip out while still slightly runny.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Add the remaining oil and the tomatoes (opens in a new tab) and stir-fry until they start to collapse. Add sugar (opens in a new tab), the rest of the salt, water and ketchup (opens in a new tab) if using, and cook until saucy.

    • 4 min
    • medium-high heat

  4. Step 4

    Return the eggs (opens in a new tab), fold through gently until just set, sprinkle with spring onion (opens in a new tab) and serve over rice.

    • 1 min
    • medium heat

    Food safety: Cook eggs until set if serving young children, pregnant people or anyone vulnerable.

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
China · Well documentedAlso popular in Taiwan, Singapore, MalaysiaMore food from China
Dish
Lunch · Dinner · Egg dishes · Main courses
Cooking method
Stir-fried
Taste
sweet & sour, mild, savoury
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · Child-friendly · One-pan
Cook more with
Egg · Tomato · Sugar · Spring onion
Techniques
Stir-frying

Allergens

  • Contains: Eggsfrom egg
  • May contain: Mustardfrom tomato ketchup
  • May contain: Celeryfrom tomato ketchup

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

314 kcal per serving

Calculated

1 serving ≈ 329 g · recipe makes 2

Where the energy comes from

  • Protein 18%
  • Carbohydrate 16%
  • Fat 66%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy314 kcal96 kcal
Protein14.3 g4.3 g
Carbohydrate12.5 g3.8 g
Net carbohydrate10.1 g3.1 g
Sugars9.5 g2.9 g
Added sugars4.2 g1.3 g
Fibre2.4 g0.7 g
Fat23.5 g7.1 g
Saturated fat4.2 g1.3 g
Trans fat0.1 g0 g
Cholesterol372 mg113 mg
Sodium735 mg224 mg
Salt equivalent1.8 g0.6 g
Vitamins & minerals per serving
Potassium
586 mg
Calcium
82 mg
Iron
2.4 mg
Magnesium
34 mg
Vitamin A (RAE)
239 µg
Vitamin C
26 mg
Vitamin D
2 µg
Vitamin B12
0.9 µg
Folate (DFE)
79 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tomato ketchup, long-grain white rice.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Very ripe tomatoes give the best sauce; peel them first if you dislike skins.

Common mistakes

  • Cooking the eggs fully in step 2 — they finish in the sauce, so take them out while still glossy or they turn rubbery.
  • Using hard, pale tomatoes: they never break down into a sauce. Use the ripest you can find, or add the optional ketchup.

Serve with

  • Spoon over steamed rice or noodles.

Storage

  • Best eaten fresh; refrigerate leftovers for 1 day.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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