Xi Hong Shi Chao Ji Dan (Chinese Stir-Fried Tomato and Eggs)

A recipe for Xi Hong Shi Chao Ji Dan (西红柿炒鸡蛋, Chinese Stir-Fried Tomato and Eggs)! Lightly scrambled eggs are tossed with tomatoes for an easy and delicious meal.

Xi Hong Shi Chao Ji Dan is a simple and quick comfort food pairing tomatoes and scrambled eggs. It is the perfect use for ripe, in-season tomatoes and comes together in less than 20 minutes!

Eggs seasoned with Shaoxing wine, salt, and white pepper are lightly scrambled in a hot wok or pan until just barely set.

They are removed to a plate to keep from overcooking, then the tomatoes are added to the pan with garlic to cook until tender.

Finally, everything is tossed together and lightly stir-fried to blend together the flavors before serving immediately with freshly steamed rice.

A Few Chinese Stir-Fried Tomato and Egg Tips

Make sure the wok is thoroughly heated before adding the eggs and then the tomatoes. This will help the ingredients cook quickly and develop the perfect texture.

The garlic is completely optional.

Cook the tomatoes until just softened, but not breaking down, to add some moisture to the eggs. If there is not any liquid at all, add a splash or two of water.

Some recipes peel the skin off the tomatoes.

You may need to adjust the sugar based on the time of year and ripeness of the tomatoes. A little tomato paste or ketchup could also help boost the flavor.

Adjust the salt and pepper to taste. I usually start with about 1/2 teaspoon salt mixed into the eggs, then add a little more when tossing with the tomatoes if needed.

Notable Ingredients

Shaoxing Wine is a fermented rice wine originally from Shaoxing in eastern China. I have been able to find it at larger grocery stores and markets specializing in Chinese ingredients.

Sherry can be used as a substitution.

Looking for more recipes with tomatoes?

Try my:

• Pa amb Tomàquet (Catalan Bread with Tomato)
• Ladenia Milou (Greek Olive Oil Flatbread)
• Šalša (Croatian Tomato Sauce)

Xi Hong Shi Chao Ji Dan (Chinese Stir-fried Tomato and Eggs) Recipe

Adapted from Cinnamon Society

Print Pin

Xi Hong Shi Chao Ji Dan (Chinese Stir-fried Tomato and Eggs)

A recipe for Xi Hong Shi Chao Ji Dan (西红柿炒鸡蛋, Chinese Stir-Fried Tomato and Eggs)! Lightly scrambled eggs are tossed with tomatoes for an easy and delicious meal.

Course Main

Cuisine Chinese

Keyword China, Chinese, egg, tomato

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 2 -4 Servings

Ingredients

• 5 large eggs
• 1 teaspoon Shaoxing wine
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons (30 milliliters) vegetable oil
• 2 cloves garlic peeled and minced, optional
• 3 medium tomatoes sliced into thin wedges
• 1 teaspoon sugar
• 1 green onion thinly sliced
• Freshly steamed rice for serving

Instructions

• In a medium bowl, beat the eggs with the Shaoxing wine, salt, and white pepper just until the eggs are combined.
• In a large wok or pan, heat the oil over medium high heat.
• Once thoroughly heated, pour in the eggs and let sit for about 30 seconds, just until a thin layer forms.
• Lightly scramble the eggs until barely set. Remove to a plate and set aside.
• Pour a little more oil into the wok if needed.
• Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
• Stir in the tomatoes and sugar. Cook for 2-3 minutes, stirring often and pressing down lightly, but not enough to break them apart, to release the juices.
• Fold in the eggs and stir fry until just heated through, being careful not to overcook eggs. Season with additional salt and white pepper if needed.
• Serve immediately with rice and garnish with the sliced green onion.