Chinese tomato and egg stir fry with rice
A humble Chinese home favourite of soft scrambled egg in a sweet, juicy tomato sauce. Cheap and comforting.
- Time20 min
- LevelEasy
- Costabout £1.98 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 packet instructions.
12 min - 2
Beat the eggs with a pinch of salt. Heat half the oil in a wok over a high heat, pour in the eggs and stir for 1 minute until just set but still soft. Tip onto a plate.
1 min - 3
Add the rest of the oil and the spring onion whites. Fry for 30 seconds, then add the tomatoes, sugar and tamari.
- 4
Cook for 4 minutes, pressing the tomatoes down, until they collapse into a juicy sauce.
4 min - 5
Return the eggs and fold gently for 30 seconds. Finish with the sesame oil and the green spring onion and serve over 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.