Classic Tomato and Egg Stir-Fry
Fluffy scrambled eggs folded into juicy, blistered tomatoes in a savory-sweet sauce.
Recipe Author
Riff Kitchen@riffkitchen
Classic Tomato and Egg Stir-Fry
Fluffy scrambled eggs folded into juicy, blistered tomatoes in a savory-sweet sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 10 cook
- 20 min
- servings
- 2
- effort
- Easy
Chef's note
This humble, comforting classic creates a perfect balance of acidity and umami that pairs beautifully with steamed rice.
Method
7 steps · tap one to tick it off
Tips
Heat the oil until it shimmers. Eggs poured into hot oil puff into large, soft curds within seconds. In cool oil they sit flat and cook into a dense omelet.
Take the eggs out while still glossy. They go back into the hot tomatoes at the end. Eggs fully cooked the first time turn rubbery by the time the dish is served.
Use the ripest tomatoes you can find. The sauce comes entirely from the tomato juices. Pale, firm tomatoes give little liquid and a sharp, thin sauce.
Swaps
No scallions? Chives for the garnish, and a little finely sliced onion fried in place of the scallion whites.
No cornstarch? Potato starch, or leave it out. The eggs come out slightly less tender.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the eggs turn spongy and the tomatoes go watery.
Reheat: In a skillet over medium-low heat, stirring gently, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
This humble, comforting classic creates a perfect balance of acidity and umami that pairs beautifully with steamed rice.
Instructions
Follow the steps to perfection.
Tips
Heat the oil until it shimmers. Eggs poured into hot oil puff into large, soft curds within seconds. In cool oil they sit flat and cook into a dense omelet.
Take the eggs out while still glossy. They go back into the hot tomatoes at the end. Eggs fully cooked the first time turn rubbery by the time the dish is served.
Use the ripest tomatoes you can find. The sauce comes entirely from the tomato juices. Pale, firm tomatoes give little liquid and a sharp, thin sauce.
Swaps
No scallions? Chives for the garnish, and a little finely sliced onion fried in place of the scallion whites.
No cornstarch? Potato starch, or leave it out. The eggs come out slightly less tender.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the eggs turn spongy and the tomatoes go watery.
Reheat: In a skillet over medium-low heat, stirring gently, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix