The Recipe · No.714 · Tomato and Egg Stir-Fry

Tomato and Egg Stir-Fry, and Where to Source It

The trick is cooking the two components apart and only marrying them at the end: scramble the eggs soft and pull them out while still glossy, then cook the tomatoes down until they release their juice into a sauce, and fold the eggs back in for ten seconds. Cook them together from the start and both turn to rubber.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook8 min
Makes2 servings
CuisineChinese
Part One
The Ingredients — and where to get them
Eggs
Beaten with a pinch of salt and scrambled soft. Deep-gold pasture yolks make it richer and prettier.
4
Source it →
Ripe tomatoes
The sauce; they have to be ripe and juicy to break down properly. In-season tomatoes are non-negotiable.
4
Source it →
Scallions
The whites in early, the greens to finish. Fresh, bought local.
3
Source it →
Sesame oil
A few drops off the heat for aroma. It is a finish, not a frying fat.
1 tsp
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Scramble softBeat the eggs, scramble them in hot oil until just set and still glossy, and pull them out.
  2. Cook the tomatoesAdd the scallion whites and tomato wedges and cook until they slump and release their juice into a sauce.
  3. Season the sauceSeason with a little salt and a pinch of sugar to balance the acidity.
  4. Fold and finishReturn the eggs, fold gently for ten seconds, kill the heat, and finish with sesame oil and scallion greens over rice.
Part Three
The Toolkit

Wok · Spatula · Whisk

No ads. No life story. Just dinner.
This is recipe No.714 — the real method, ingredients first, and exactly where to buy the best version of every one. See all the recipes →

Some ingredient and tool links are affiliate links — if you buy through one, 5best2buy may earn a small commission at no extra cost to you. It never costs the maker anything, and it never decides who we recommend. The list is the list.
© 2026 5best2buy · Worth The Hunt · Recipe No.714