Recipe of the day: Stir-Fried Tomato and Egg


Ah, stir-fried tomato and egg. A staple Chinese dish that you probably won’t think about until you show up in China and realize that it’s everywhere — you’re equally likely to find it in big restaurants and in grandmas’ kitchens. It’s an easy way to get some protein and veggies into your routine. The best part, it’s quick and uses ingredients you probably have in your fridge. Here’s how to make this classic stir-fry:


  1. 2 tomatoes
  2. 4 eggs
  3. 1 spring onion
  4. 1 cup of water
  5. salt
  6. cooking oil

Cook it:

  1. Dice your tomatoes
  2. Crack the eggs into a bowl, add some salt and stir
  3. Put your wok on the stove and turn the stove on (wait a bit to let it heat up, or you’ll get sticky eggs)
  4. Pour some oil into the center of the wok
  5. Scramble those eggs
  6. Take the eggs out and put ’em aside
  7. Re-oil the wok
  8. Put the tomatoes into the wok, with salt and chopped spring onion to taste
  9. Stir the tomatoes, put the lid on the wok and let them simmer
  10. After a couple of minutes, stir again and let sit one more time
  11. Open it up, throw the scrambled eggs in, and stir until the dish is nicely mixed
  12. Plate it and chow down
Adan Kohnhorst
Adan Kohnhorst is a Shanghai-based writer, producer, and multimedia artist, and the Associate Editor at RADII. His work has been featured in publications such as Maxim and the Chinese-language StreetVoice, and he’s an active member of the hip hop and DIY music scenes in Shanghai, NYC, and Dallas. He learned Mandarin in high school so he could train at the Shaolin Temple, but now just uses it to interview rappers. He blogs about China and Asia on Instagram: @this.is.adan