Chinese Tomato Egg

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Sir-fried egg and tomato.png

Chinese Tomato Egg/Sir-fried egg and tomato

Alternative names Chinese Tomato Egg/Scrambled Eggs with Tomatoes
Pinyin Fan qie Chao Dan or Xi Hong Shi Chao Dan
Type Main Course
Place of origin China
Region or state N\A
Other Cooking time:


Chinese Tomato Egg, also called Stir-fried Egg and Tomato, Stir-fried tomato and scrambled eggs (Simplified Chinese: 番茄炒蛋; Traditional Chinese: 番茄炒蛋; Pinyin: fān qié chǎo dàn). Without any chicken extract or monosodium glutamate, the Scrambled Eggs with Tomatoes tastes especially fresh with an original taste and flavor. It is very simple to cook but with high nutritive value, really a good choice for body building and senility-resisting. There are five tips for how to prepare this dish. First, the proportion of egg to tomato should be proper to make it more delicious and nutritious. Second, the eggs must be stirred well to make the color of the egg more attractive. Third, enough oil should be added in the wok when stirring the egg to avoid sticking to the pan. Four, some white sugar can be added in when stir-frying the tomatoes to neutralize its sourness. Five, salt should be added in after the heat is turned off to make the dish more fresh and original.[1]

Chinese Tomato Egg


Sweet and sour taste and a touch of salty taste.


Calories (kcal) 93.97 (Per 100 grams)

Carbohydrate (g) 3.63 (Per 100 grams)

Fat (g) 5.95 (Per 100 grams)

Protein (g) 6.86 (Per 100 grams)

Cellulose (g) 0.01 (Per 100 grams)


Chinese Tomato Egg is estimated to be 94 kcal per 100 grams of calories.

In Chinese

Simplified Chinese: 番茄炒蛋

Traditional Chinese: 番茄炒蛋

Pinyin: fān qié chǎo dàn


Two Eggs



Sugar(It's up to you)

Cooking Oils


Preparation Works

You will need 2 eggs and one tomato.

First, beat the eggs for 1 minute until the egg yolks are beaten and add some salt and a little bit of sugar.

Second, cut the tomato into little square pieces to release more juice while stir frying, otherwise you can cut into large pieces.



Place a wok over high heat until hot, add some edible oil, swirling to coat sides. Add in the beaten egg slowly when the oil is hot. Stir-fry it for 10-20 seconds until it sets and forms yellowish. Turn off the heat and cut the egg into chunks with the cooking ladle. Pick them out of the wok and put them into a plate.


Leave some cooking oil in the wok, swirling to coat the sides. Turn on the heat and add in the chopped green onion when the oil is hot. Stir-fry it for 10 seconds, add in the tomato chunks to be stir-fired for about 1 minute on high heat until you can see the tomato juice run. Add in the egg chunks to be stir-fired for 30 seconds more.


Now, turn off the fire, add some salt and stir it until the salt is evenly mixed with the other materials in the wok. Pick the delicious scrambled eggs with tomatoes out of the wok and put it into a fine porcelain plate.

Similar Food

Beef and Tomato Soup

  1. Travel China Guide. Scrambled Eggs with Tomatoes.