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Chinese Stir-Fried Eggs with Tomatoes

4 Servings

10 minutes

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This recipe comes together quickly, so have all ingredients assembled and prepared before you start cooking. The eggs should be light golden brown on the bottom. Use a wand-style grater for the ginger and garlic. We liked the eggs with thinly sliced scallions, toasted sesame seeds and a drizzle of chili oil. To make it a quick dinner, serve over white rice.




Don't forget to seed the tomatoes. The pulp made the dish watery.

10 minutes


  • 3

    plum tomatoes (about 12 ounces), halved, cored and seeded

  • 4

    tablespoons unseasoned rice vinegar, divided


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Carol S.
June 17, 2022
Fantastic, but too spicy
I loved this and will definitely make it again, but with half the red pepper flakes. I love spicy food, but 1/2tsp of red pepper flakes for this small amount of food was way too much IMO. The only change to the recipe I did was using 6 whole eggs and 2 whites to cut down a bit on cholesterol
Stephen G.

To the editors: please note that instruction 2 and 3 overlap in that instruction 3 is also included within instruction 2. Readers will assuredly understand it is a duplication, but it is initially distracting.

Lynn C.

Hi Stephen -

This has been fixed. Thanks for bringing it to our attention!

The Milk Street Team

Jarrod C.

Steps 2 and 3 still overlap.

The sauce is way too spicy. I didn't bother adding it. I did however add bacon. Perfection.

Lynn C.

Hi Jarrod -

We're not seeing the overlap. Can you be more specific? In Step 2, it instructs you to drain the tomatoes and heat 2 tablespoons of oil in the skillet. In Step 3, you add the eggs to the pan and cook for 45-60 seconds and then remove to a plate. We'd love to fix this so let us know where you're seeing the duplication!

The Milk Street Team

Nichele H.

This was one of my favorite dishes when visiting Beijing 25 years ago. I’m so glad to have a recipe for it.

Scott P.

I quartered the recipe, and the sauce almost vanished when it hit the pan. But it was very tasty---four layers of flavor in rice, eggs, tomatoes, and sauce.