Stir-Fried Eggs with Tomato (Fanqie Chao Dan)
A classic Chinese home-style dish combining eggs and tomatoes.
Sign up to personalise this recipe
- •6 Eggsbeaten until smooth
- •2 tablespoons Buttercubed
- •Fish sauce(optional)or use salt or soy sauce
- •2 teaspoons Cornstarchfor slurry
- •1/4 cup Waterfor slurry
- •8 to 12 ounces Roma tomatoescut into chunks
- •Cherry tomatoes(optional)optional, mixed with Roma tomatoes
- •4 Scallionswhites and light greens only
- •Saltto taste
- •1 teaspoon Sugar
- •1 tablespoon Ketchup
- •White pepper(optional)to taste
- •Cilantro(optional)for garnish
- 1
Beat 6 eggs until smooth, ensuring no large chunks of white or yolk remain.
2 min
- 2
Add 2 tablespoons of cubed butter, a dash of fish sauce, and half of the cornstarch slurry to the eggs. Mix well.
1 min
- 3
Preheat a wok until smoking hot, then reduce heat to medium-low. Add a swirl of oil and pour in the egg mixture.
3 min
- 4
Cook eggs with gentle stirring until partially set. Remove from wok and set aside.
3 min
- 5
Wipe the wok clean and add oil. Stir-fry 4 scallions (whites and light greens) briefly.
1 min
- 6
Add chopped Roma and cherry tomatoes to the wok. Season with salt, 1 teaspoon sugar, and 1 tablespoon ketchup.
3 min
- 7
Add the remaining cornstarch slurry and a pinch of white pepper to the tomato mixture. Cook until thickened.
2 min
- 8
Return the partially cooked eggs to the wok. Stir gently to combine with the tomato sauce.
2 min
- 9
Garnish with cilantro and remaining scallion greens before serving.
1 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza