Tomato Egg Stir Fry / Cà Chua Xào Trứng

This tomato egg stir fry recipe is a popular Chinese/Vietnamese dish that is simple, delicious, nutritious, and cheap! If you’re looking for a quick meal that takes less than fifteen minutes to make and only requires ingredients you probably already have in your fridge, look no further! Everybody and their mom have their own recipe for this, but this one’s mine. Feel free to adjust to your taste and make it your own!

Is this dish Vegetarian-friendly?

By definition, eggs are considered vegetarian because they don’t contain any animal flesh—so by making some easy swaps and removing the chicken bouillon and fish sauce for mushroom or vegetable bouillon and salt, this could easily become a really tasty vegetarian-friendly dish.

Step by Step instructions for making Tomato Egg Stir Fry:

Cut tomatoes into wedges. I like to cut my tomatoes into larger size sections to ensure they still have some body and texture during cooking. Finely mince a small shallot and garlic. Then chop green onions for the garnish. Whisk six jumbo eggs with a splash of fish sauce.

In a medium-high frying pan, add a tablespoon of oil. Add minced shallots and fry for 1 minute or until fragrant. Then, add minced garlic to the pan. Ensure you don’t burn the garlic; otherwise, your dish will turn acrid.

Add tomatoes to the pan, and stir fry until tomatoes start to release their juices—roughly 2-3 minutes. Season with a tablespoon of chicken bouillon, a teaspoon of sugar, half a tablespoon of fish sauce, and fresh ground black pepper.

Add the beaten eggs and let small curds form. Scramble until 50% cooked, and turn off the heat. Continue moving the eggs and tomato around, and let the residual heat cook the eggs through.

Serve over a bowl of rice and garnish with chopped green onions and black pepper