Chinese Egg Tomato Stir Fry

Chinese Egg Tomato Stir Fry

Recipe by Courtney Roulston from Farm to Fork

Recipe: Chinese Egg & Tomato Stir-fry

Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes


  • 5 large ripe tomatoes, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon ginger, julienne
  • 1 teaspoon chicken stock powder
  • 1 tablespoon honey
  • 2 green spring onions, white and green parts chopped/separated
  • 1 teaspoon corn flour mixed with 1/2 cup water
  • 12 free range eggs, beaten
  • Sea salt and white pepper to taste
  • 2 teaspoons sesame oil
  • 4 cups cauliflower rice, warmed to serve
  • 1 long red chilli, sliced


  1. Place a wok over a high heat. Add 1 tablespoon of the oil, ginger and tomatoes and stir-fry for 2-3 minutes, or until the tomatoes start to soften.
  2. Add the stock powder, honey and the white parts of the spring onions. Continue to cook for a further 3-4 minutes, or until the tomatoes are starting to form a sauce.
  3. Mix the corn flour and water together to form a slurry and add into the tomatoes. Cook until the sauce thickens and becomes glossy. Remove the tomato mixture from the wok and set aside.
  4. Place the wok back onto the heat and wipe clean with paper towel. Add in the remaining oil. Pour in the eggs and stir-fry every now and then, until they form a loose omelette. Season the eggs with sea salt, white pepper and sesame oil.
  5. Mix the tomato sauce back into the eggs and stir just until the eggs are starting to break up and the sauce has warmed back through.
  6. Serve in bowls with warm cauliflower rice and garnish with the green parts of the spring onion and chili.

We recommend the RACO Luminescence 36cm Wok with Stainless Steel Lid

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