Name: Egg and Tomato Stir Fry
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 shallot, minced (or two stalks scallion, finely sliced); 1 tbsp neutral oil; 2 cups tomato wedges; 5 large eggs; 1 tbsp fish sauce; 1 tsp black pepper; 2 tbsp chopped cilantro ((optional))

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a small bowl of rice topped with eggs scrambled with tomatoes, sprinkled with cilantro. A bigger bowl of just the egg dish is in the background.

When I was in college, there was a Chinese food truck that was constantly posted outside of the Stern School of Business. On days where I knew I’d be spending hours on at a time in class, I’d grab a big styrofoam tray of egg and tomato stir-fry and carry it to class. They served it over rice or noodles and it was an affordable meal that I could split into two portions.

I might have bought this dish a lot, but it’s actually quite simple to make at home. You’ll find many recipes online for the traditional Chinese dish, but when I recreate it I prefer to use Vietnamese flavors – mainly fish sauce.

The tangy tomatoes, rich eggs and savory fish sauce result in a luxurious vegetarian dish that comes together with easy to find pantry ingredients.

Egg and Tomato Stir fry in a blue bowl with cilantro sprinked on top

Egg and Tomato Stir-Fry: Step-by-step instructions

Cut the tomatoes into small wedges and finely dice some shallot or finely chop some scallion. I chose to use a shallot here.

tomato wedges cooking in a stainless steel pan.

Sauté the shallots over medium high heat. Then add the tomatoes. Continue to cook until the tomatoes have let out some of their liquid and have gotten soft. If you’re using scallions, cook the tomatoes first and then add the scallions.

cooked eggs in a stainless steel pan full of tomato wedges

Beat your eggs with fish sauce and black pepper. Pour all of it into the cooking tomatoes. Let it sit for a minute or two to firm up before stirring.

It’s as easy as that! Serve this over some rice for an easy filling meal.

small white bowl with steamed rice and scrambled eggs with tomato piled on top

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Egg and Tomato Stir Fry

Using just eggs, tomatoes some scallion or shallot and seasonings, you'll get a filling and nutritious meal in little to no time

Course Main Course

Cuisine Asian, Chinese, Vietnamese

Keyword Eggs, Rice,, Tomato

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 260kcal

Ingredients

1 shallot, minced or two stalks scallion, finely sliced
1 tbsp neutral oil
2 cups tomato wedges
5 large eggs
1 tbsp fish sauce
1 tsp black pepper
2 tbsp chopped cilantro (optional)

Instructions

Heat oil over medium high heat in a large pan. If using shallot, sauté it in the oil for about a minute. If not, skip to the next step.
Cook the tomato wedges over medium high heat until they have released some liquid and have gotten soft.
If using scallions, add them to the pan now now.
Beat the eggs with fish sauce black pepper. Pour them over the tomatoes.
Let the eggs rest for a minute or two to firm up before moving them around with your spatula, breaking them up into large curds.
Sprinkle with chopped cilantro if desired. Serve over white rice.