Egg & Tomato Stir Fry

In honor of Duān Wǔ Jié, or Dragon Boat Festival, I thought I’d share the recipe for a traditional Chinese side dish.  It is not a dish that is cooked to celebrate Dragon Boat Festival, but it is one that I ate often in China.  I finally just made it in my kitchen last night to celebrate Sunshine’s Family Day!  Though only one out of four kids liked it, the dish is so super simply to make.  Hubby and I loved it, and it requires only a few ingredients!

web Egg & Tomato Stirfry 1


4 eggs
1 large, fresh tomatoes, washed
3-4 cloves of garlic, minced
2 tsp salt
1-2 tsp sugar
2 tbsp oil (EVOO or sesame)


Beat the eggs in a separate bowl with 1 tsp salt, set aside.  Chop the tomato into bite-size pieces, set aside.  Over medium heat, fry the minced garlic in 1 tbsp of oil in a pan or wok until the aroma is released.  Add the tomatoes (with all of its juices), into the pan.  Add 1-2 tsp sugar, depending on your desire for sweetness.  Mix well and allow to cook until soupy.  If it fries too long, it will get dry.  If that happens, add a small amount of water and remove from heat.

Meanwhile, fry and scramble the eggs over medium heat in another pan with 1 tbsp oil.  Once finished, add the eggs to the tomato mixture.  Add 1 tsp salt, and mix well.  Stir for another few minutes over medium heat until well combined.  Serve immediately!

Easy peasy!

*The pictures are of  a doubled recipe, which I would suggest for a family.

Happy Dragon Boat Festival!

web Egg & Tomato Stirfry 2

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