Hey everyone,

Hope everyone is doing okay! Today I’m going to share another household Chinese recipes that you might hear of, Stir-fried Tomato And Scrambled Eggs or in chinese蕃茄炒蛋.

So, I’m a little embarrassed to admit that I never had Tomato And Scrambled Eggs until I met my husband now. My mom in law is an amazing cook so obviously, she will make this scrambled egg with tomatoes at home and it’s taste really awesome.

I used to expect that this kind of dish will be sour and tangy, but it’s not. It’s kind of like sweet and sour sauce but with eggs.

Now, this is a common dish at home and we will make this now and then.

So, if you’re interested in a simple and easy recipe at home. Then, I promise you, you’re going to like this.

I have a video on this tutorial to help you out too, so check out the video and show some love by subscribing to my Youtube video too.

Till’ we meet again for more Malaysian Food recipe, take care!

Happy Cooking!

With love? from our simple kitchen to yours.


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Stir-fried Tomato And Scrambled Eggs| Chinese Tomatoes And Eggs| 蕃茄炒蛋- Super Easy Recipe!


3 tomatoes

3cm ginger, slice thinly

2 stalk spring onion, chopped

2 Thai’s Red Chilies

100ml water

1/2 tsp Salt

2-3 tbsp cooking oil


Egg Mixture:

5 Eggs

1/2 tsp Salt


Tomato Mixture:

3 tbsp tomato sauce

2 tbsp Sugar

50ml water

1 tbsp soy sauce



1.Chop 2 stalks spring onion.

2.Cut tomatoes into medium size pieces.

3.Slice ginger thinly and chop the Thai’s Red Chilies.

4.Crack 5 eggs and beat eggs with 1/4 tsp salt.

5.Combine all the ingredients for Tomato mixture and mix well.

6.Heat up a wok. Add 1 tbsp cooking oil.

7.Add ginger slices and chopped spring onion. Reserve some chopped spring onion for garnish. Stir-fry a few seconds.

8.Then, add tomatoes pieces. Cook for about 1-2 mins.

9.Pour tomato mixture, cook until tomatoes slight soften.

10.Add about 1/4 tsp salt & 100ml water to the mixture.

11.Once it becomes thicken and tomatoes soften, transfer to another plate.

12.Heat up again the wok. Add about 1 tbsp of cooking oil.

13.Add the egg mixture, once the egg start to have a thin film of cooked egg forms on the bottom, start to scramble the egg.

14.When the egg still a little bit wet, pour in the tomato sauce that we cooked earlier.

15.Give a quick stir and it’s done.

16.Garnish the Scrambled Eggs and Tomatoes with spring onion and chopped Thai’s Red Chilies.

Enjoy this dish with a warm & fluffy rice!