Fan Qie Chao Dan (Tomato and Eggs over Rice)

By • August 5, 2013 • 12 Comments

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Author Notes: Tomato and eggs over rice is a dish you'll find on many Chinese restaurant menus, but it's so incredibly easy to make that I never order it. The only preparation is chopping the scallions and tomatoes, and you'll most likely have everything else already in your pantry or refrigerator. This is the definition of real Chinese comfort food to me.The Cooking of Joy

Food52 Review: I felt sure this dish would fit among my list of comfort foods in a bowl with its mix of creamy eggs, tangy tomatoes, and Asian flavors. It came together in about 15 minutes (minus the rice) and was super easy to make. I would reduce the salt (or sub in a tiny bit of soy instead) next time, but otherwise I liked the flavors. It was surprising that despite the sesame oil and rice wine and vinegar that the dish felt like it could cross many ethnic borders when served with different toppings. I ended up adding cilantro, sesame seeds, and avocado to mine for a tasty lunch.savorthis

Serves 2 to 3

  • 4 large eggs
  • 2 large tomatoes or 3 plum or Roma tomatoes
  • 3 scallions
  • 1 tablespoon rice wine
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons rice wine vinegar
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons cornstarch
  • Cooked rice
  1. Chop the scallions finely and separate the white and green pieces. Chop the tomatoes into 3/4-inch pieces
  2. Beat the eggs and add the rice wine, sesame oil, and 1/2 teaspoon salt.
  3. In a large frying pan, heat 1 tablespoon oil until hot. Add egg mixture and cook, folding the cooked parts up and letting the raw parts run down. Once the eggs are 90% done (there will still be some shiny liquidy parts on top) transfer to another dish (I usually use the same bowl I beat the eggs in).
  4. Clean the pan and heat another tablespoon of oil. Once it is hot, add the white scallion pieces and the rest of the salt. Stir fry for 1 minute and then add the tomatoes, the rest of the scallions, vinegar, and sugar. Cook for another 2 minutes until very fragrant.
  5. In a small bowl, mix the cornstarch with 1 tablespoon water. Add to the tomato mixture, stirring until the sauce is thickened. Add the eggs back in and cook for 1 more minute, stirring to mix. Taste and add more salt, if needed. Serve over rice.
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Comments (12) Questions (0)


15 days ago yarnmule

This smelled SO good in the pan, but we found it inedibly salty. Granted, we tend to use salt pretty sparingly most of the time, but we ended up throwing this out after 2 bites. Will definitely try again though, probably with 1/2 teaspoon of salt divided between the eggs and the scallions.


14 days ago The Cooking of Joy

Thanks for your feedback! This is one of those dishes that I don't use a recipe to make anymore, and looking back, I realize I also use a lot less than 2 teaspoons of salt. I'll update the recipe to reflect this.


11 months ago twinjadojo

Eggstatic (sorry, showing myself out) this recipe flashed by! This looks like my favorite take-out dish from Mao's in Venice Beach, CA, which I've actually never had the luck to come across elsewhere. I'll do my best to make this as-written before I give in to my ginger obsession and go there with this. Thank you so much for posting!


11 months ago The Cooking of Joy

You're welcome! I hope you like it!


over 1 year ago darksideofthespoon

Ooh I think I have everything for this and I haven't eaten breakfast yet!!!


over 1 year ago darksideofthespoon

Loved this - though I only had 1 large tomato, and was just going to half the recipe & use 2 eggs. I am so glad I went with the full 4 eggs, the tomato-egg ratio was perfect for me with just 1 large tomato and 4 eggs.


over 1 year ago megabals

What I love most about this recipe is that it has a totally different flavour profile than most of the other tomato recipes I turn to this time of year. I love my tomatoes, but SUCH a welcome change!


over 1 year ago The Cooking of Joy

Thanks, @savorthis! Upon reviewing the recipe, I agree, a full tablespoon of salt is a lot! I reduced it to 2 teaspoons, but others may want to use even less. I always feel like I under-salt this dish and end up having to add a lot once it's in my bowl....

I would just like to point out that the eggs in the picture above a way over-cooked for this dish. They should still be soft and creamy and nowhere near brown.


almost 2 years ago savorthis

What would your preferred dishes be to accompany this for a dinner?


almost 2 years ago The Cooking of Joy

I usually eat this just by itself, but if you wanted to serve it for dinner for more than one person, I'd serve it family style with the rice on the side and maybe a few other Chinese dishes. Here are a few of my favorites: http://the-cooking-of-joy...


almost 2 years ago savorthis

Thanks. I figured some chinese broccoli would be one good side so maybe a big pile of veggies and chicken and your noodle sauce would be a good fit. Thanks!


almost 2 years ago pbf

this is a greatly underappreciated dish. I have seen this -- and eaten it -- in many places all over China, but never see it in NY City restaurants. Perhaps it is too "homey", but it is delicious nevertheless. Real comfort food -- espially at this time of year when the tomatoes are at their best. This seems a very good version -- just from reading it. I like the way the recipe is written and the touch of vinegar is important -- it really adds punch to the tomatoes. Just take care not to over cook the tomatoes (you don't want them to taste stewed) or the eggs -- they should be really still quite soft and creamy.