Creamy Tomato Egg Stir-Fry

This creamy tomato egg stir-fry (番茄炒蛋 or fan qie chao dan) is one of the iconic Chinese meals that is healthy, simple, quick and satisfying. Creamy scrambled egg mixed with juicy tomato paired with fluffy steamed rice that will bring you a feeling of super homey comforting food. This tomato egg stir-fry is also super easy and very quick to make, once you have all the ingredients ready, you will only need 10 minutes top to create this classic dish. It’s so simple that I’m confident to say that most of Chinese household has made this meal at one point.

This creamy tomato egg stir-fry is one of the most common homemade meals that sometimes you can find this dish at the restaurant as well. There are many variations to this dish. Some will have onion in it, some will scramble the egg first then add the tomato, some will add seafood and so on. However, the main ingredients – tomato and egg – will always be in the dish. My version below is having the egg on the creamier side. Which types of tomato egg dish do you like better? Will you try the creamy one below? Let’s get cooking!          

Tool I used:

• Skillet – Easy to clean, heat-up evenly, and, the best part, it is non-stick. Great tool to have for stir-frying, making omelet, and much more.

Tip: To get the ‘creamy’ texture, you cook the egg halfway done. Don’t worry if the egg is not fully cooked yet. Though the heat is turned off, the egg is still ‘cooking’ and will harden eventually because it is still hot.

Ingredient:

• 6 medium-sized tomatoes – cleaned and cut into cubes
• 5 eggs
• 3 cloves garlic – minced
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• ½ tablespoon salt
• 2 teaspoons pepper
• 2 tablespoons milk
• 1 tablespoon olive oil
• Sliced green onion (to garnish)
• Dried parsley (to garnish)

Direction:

• In a bowl, add egg and milk. Beat the eggs until all are mixed thoroughly. Set aside.
• Heat up the olive oil in a non-stick skillet.
• Setting aside about one tomato, add the remaining cut-up tomatoes into the skillet and let it cook for about 5 minutes or until it is soft.
• Add minced garlic and oyster sauce into the skillet, stir and let it cook for another 2-3 minutes. Stir occasionally.
• While stirring, add the beaten egg, salt, sugar, and pepper. Keep stirring for until the egg about halfway done or about 3-5 minutes.
• Then, add the remaining tomatoes. Give it a good stir. Let it cook for about one minute. Turn off the heat. Don’t worry if the egg is not fully cooked yet. Though the heat is turned off, the egg is still ‘cooking’ and will harden eventually because it is still hot.
• Serve and enjoy it immediately with a fluffy steamed rice!