Chinese Egg and Tomato Stir Fry
Soft ribbons of egg in a sweet, juicy tomato sauce. A classic Chinese home supper that takes minutes.
- Time15 min
- LevelEasy
- Costabout £1.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the rice following the pack instructions.
12 min - 2
Beat the eggs with a pinch of salt and half the spring onions.
- 3
Heat 1 tbsp oil in a wok until hot. Pour in the eggs and stir gently for 1 minute until just set but still soft. Tip onto a plate.
1 min - 4
Add the rest of the oil and the tomatoes. Stir fry for 4 minutes until they break down into a sauce.
4 min - 5
Stir in the sugar and tamari. Return the eggs to the pan and fold through for 30 seconds.
- 6
Drizzle with sesame oil, scatter over the remaining spring onions and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.