Tomato and Egg Stir-Fry with Scallions Over Rice

Why You’ll Love This Recipe

• Fast, comforting weeknight staple ready in under 20 minutes.
• Fluffy, custardy eggs meet juicy tomatoes in a sweet-savory soy glaze.
• Beginner-friendly technique with simple pantry ingredients.
• Balanced and satisfying over hot steamed rice.

Grocery List

• Produce: 3 ripe tomatoes, 2 scallions, 1 garlic clove (optional)
• Dairy: 4 large eggs
• Pantry: Neutral oil, light soy sauce, sugar, cornstarch, white pepper, toasted sesame oil, kosher salt, white rice

Full Ingredients

For the Eggs

• 4 large eggs
• 1/4 tsp kosher salt
• 1/8 tsp ground white pepper

Tomatoes & Aromatics

• 3 medium ripe tomatoes (about 1 lb), cored and cut into 8 wedges each
• 2 scallions, white and green parts separated and thinly sliced
• 1 garlic clove, minced (optional)
• 2 tbsp neutral oil, divided
• 1/8 tsp kosher salt (to season tomatoes)

Sauce & Finish

• 1 tbsp light soy sauce (or all-purpose soy sauce; not dark)
• 1 tsp sugar
• 1 tsp cornstarch
• 3 tbsp water
• 1 tsp toasted sesame oil

To Serve

• 2 cups cooked steamed white rice (about 1 cup per serving)

Step-by-Step Instructions

Step 1: Mix the sauce and prep produce

In a small bowl, whisk together the light soy sauce, sugar, cornstarch, and water until smooth and no lumps remain. Slice the scallions, keeping whites and greens separate. Cut tomatoes into wedges. Mince the garlic if using. Crack the eggs into a bowl and whisk with 1/4 tsp salt and the white pepper until evenly mixed and slightly frothy.

Step 2: Soft-scramble the eggs

Heat a wok or a 12-inch nonstick or well-seasoned skillet over medium-low heat (pan surface about 325–350°F/165–175°C if using an infrared thermometer). Add 1 tbsp neutral oil, then pour in the eggs. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large, soft curds. Cook just until the eggs are glossy and barely set, 60–90 seconds; do not fully dry them out. Slide the eggs onto a plate; they will finish cooking later.

Step 3: Sauté aromatics

Increase the heat to medium-high (pan surface about 400°F/205°C). Add the remaining 1 tbsp oil. Add the scallion whites (and garlic, if using) and stir-fry until fragrant, about 20–30 seconds. Do not brown the garlic; reduce the heat slightly if it colors too quickly.

Step 4: Stir-fry the tomatoes

Add the tomato wedges and sprinkle with 1/8 tsp kosher salt. Stir-fry, tossing frequently, until the tomatoes release their juices and the edges soften but still hold shape, 2–3 minutes. You should see a small pool of tomato juices forming in the pan.

Step 5: Glaze the tomatoes

Stir the soy-cornstarch mixture again to re-suspend the starch, then pour it into the pan. Simmer, stirring, until the sauce thickens to a light, glossy glaze that clings to the tomatoes, 30–60 seconds. If it becomes too thick, splash in 1–2 tsp water to loosen.

Step 6: Fold in eggs and finish

Return the soft-scrambled eggs to the pan and gently fold to coat with the sauce, 15–30 seconds. Turn off the heat and drizzle in the toasted sesame oil. Scatter over the scallion greens, taste, and adjust seasoning if needed. Serve immediately over bowls of hot steamed rice.

Pro Tips

• Choose ripe, heavy tomatoes for the juiciest results. If you prefer a silkier texture, peel them: score an “X,” dip in boiling water for 15 seconds, then slip off the skins.
• Pull the eggs while still slightly underdone; the residual heat from the sauce finishes them without turning rubbery.
• Always stir the cornstarch slurry right before adding—it settles quickly. Thin with a teaspoon of water if the sauce gets too thick.
• A nonstick skillet makes effortless, tender eggs. If using stainless, preheat well and do not skimp on oil.
• Balance is key: taste and tweak with a pinch more sugar (for sweetness) or soy sauce (for savoriness) to match your tomatoes.

Variations

• Spicy chili-crisp: Stir in 1–2 tsp chili crisp or a pinch of red pepper flakes with the aromatics for gentle heat.
• Shrimp upgrade: Toss in 6 oz small shrimp after the aromatics; stir-fry 60–90 seconds until just pink, then proceed with tomatoes.
• Noodle bowl: Serve the stir-fry over hot wheat noodles instead of rice; thin the sauce with 2–3 tbsp hot noodle cooking water.

Storage & Make-Ahead

This dish is best fresh. Refrigerate leftovers in an airtight container for up to 1 day. Reheat gently in a skillet over low heat with a splash of water, just until warmed. Do not freeze. You can slice scallions and mix the sauce up to 2 days ahead; store covered in the fridge. Beat eggs right before cooking for the fluffiest curds.

Nutrition (per serving)

Approximate for 2 servings, including 1 cup cooked white rice per serving: 520–550 calories; 16 g protein; 55 g carbohydrates; 26 g fat; 3 g fiber; 1,000–1,200 mg sodium (varies by soy sauce). Values are estimates.