Tomato and Egg Stir‑Fry (番茄炒蛋) is a beloved home‑cooking staple across Chinese households. It emerged in the 20th century when tomatoes became widely available in China and offered a quick, nutritious dish that balances sweet, sour, and savory flavors.

In northern China the dish often uses a splash of Shaoxing wine and a higher soy‑sauce ratio, while in southern regions more sugar is added for a sweeter profile. Some families incorporate peas or bell peppers for extra color and texture.

It is typically served hot alongside a bowl of steamed white rice, sometimes with a side of pickled vegetables. The dish can also be part of a larger family‑style meal with multiple stir‑fries and soups.

Because it is quick and inexpensive, it appears at everyday family meals, but it is also a go‑to comfort dish for Lunar New Year gatherings when families want a simple, comforting plate among richer dishes.

Traditional ingredients include fresh tomatoes, eggs, garlic, green onions, light soy sauce, a pinch of sugar, and cornstarch slurry. Substitutes can be canned tomatoes, tamari for soy sauce, or flour for cornstarch, though flavor and texture may vary slightly.

It pairs beautifully with simple steamed rice, a bowl of hot and sour soup, or other stir‑fries such as garlic bok choy, mapo tofu, or sweet‑and‑sour pork for a balanced meal.

Its charm lies in the harmony of sweet tomato acidity, savory soy, and the fluffy richness of eggs, all achieved in under 15 minutes with minimal ingredients—making it a comfort food that feels both homey and slightly elegant.

Common errors include over‑cooking the eggs, letting the garlic burn, and adding the cornstarch slurry without stirring it first, which creates lumps. Keep the heat high and add ingredients in the order shown for best results.

The slurry quickly thickens the sauce without over‑cooking the tomatoes, preserving their bright color and fresh flavor. Reducing alone would concentrate acidity and could make the dish overly sour.

Yes, you can prep the garlic, green onions, and cornstarch slurry ahead and refrigerate them. The cooked dish can be stored in an airtight container in the fridge for up to 2 days; reheat gently on the stove and add a splash of water if the sauce has thickened too much.

The YouTube channel Cook! Stacey Cook focuses on approachable, family‑friendly recipes that blend classic comfort foods with simple techniques, often highlighting quick Asian-inspired dishes and everyday cooking hacks.