China · Home-style · Vegetarian
Chinese Tomato and Egg Stir-Fry (Fanqie Chao Dan)
Fanqie chao dan (番茄炒蛋) is a beloved Chinese home-style dish of fluffy scrambled eggs folded into juicy, lightly sweetened tomatoes. The secret is to cook the eggs first, soften the tomatoes separately, and combine them only at the end. This practical weeknight version uses everyday pantry ingredients.
Ingredients
- 4 large eggs
- 500 g (about 4 medium) ripe tomatoes, cut into 6–8 wedges each
- 1 scallion, thinly sliced (white and green parts separated)
- 2 tbsp (30 ml) neutral cooking oil, divided
- ½ tsp fine salt, divided (¼ tsp for eggs, ¼ tsp for tomatoes)
- 2 tsp (8 g) sugar, or to taste
- 2 tbsp (30 ml) water, only if tomatoes are dry
- ¼ tsp ground white pepper, optional
- ½ tsp toasted sesame oil, optional, to finish
Instructions
- Wash the tomatoes and scallion. Cut the tomatoes into wedges, removing the hard stem cores. Slice the scallion and keep the white and green parts separate.
- Beat the eggs in a bowl with ¼ tsp salt and the optional white pepper until evenly combined.
- Heat 1 tbsp oil in a large nonstick skillet or wok over medium-high heat. Add the eggs and gently push them into broad curds. When mostly set, about 45–90 seconds, transfer them to a clean plate; they will finish cooking later.
- Add the remaining 1 tbsp oil to the pan. Stir-fry the scallion whites for about 15 seconds, then add the tomatoes. Cook 3–5 minutes, stirring and lightly pressing a few wedges until they soften and release their juice.
- Stir in the remaining ¼ tsp salt and 2 tsp sugar. Add up to 2 tbsp water only if the tomatoes seem dry. Simmer 1–2 minutes until a light sauce forms; taste and adjust the sweet-tart balance.
- Return the eggs to the pan. Fold gently into the tomatoes for 1–2 minutes until the eggs are completely set, with no runny portions; egg dishes should reach 160°F (71°C). Avoid prolonged boiling so the curds stay tender.
- Turn off the heat, add the scallion greens and optional sesame oil, and serve immediately with steamed rice (rice is not included in the ingredient quantities).
Tips and variations
- Choose ripe tomatoes: They create the sauce naturally; add water only if needed.
- Keep the eggs tender: Make large curds and return them to the sauce briefly, but cook fully for safety.
- Adjust sweetness: Begin with 2 tsp sugar and reduce it if your tomatoes are already sweet. Some families use ketchup; it is optional, not essential.
- Allergens: Contains egg. Sesame is present only if optional sesame oil is used. Use separate utensils if cooking for someone with an allergy.
Food safety and storage
Keep raw eggs refrigerated at or below 40°F (4°C), wash hands and equipment after handling them, and cook the egg mixture until fully set (160°F / 71°C for egg dishes). Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F / 32°C). Keep at or below 40°F (4°C) and use within 3–4 days. Reheat leftovers thoroughly to 165°F (74°C).
Serving and related recipes
Serve over hot rice alongside Chinese smashed cucumbers. For a bigger meal, pair with mapo tofu, or explore Yangzhou fried rice.