One-Pot Wonders

Fan Qie Chao Dan (Tomato and Eggs over Rice)

by:
August  5, 2013
4.8
4 Ratings
Fan Qie Chao Dan (Tomato and Eggs over Rice)
Photo by James Ransom
  • Serves 1 hungry person or 2 as part of a meal
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.

Updated on 11/27/17 to reflect how I make this dish after reading The Food Lab with the Food52 Cookbook Club! —Joy Huang | The Cooking of Joy

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 3 large eggs
  • 1 large tomato or 2 plum or Roma tomatoes
  • 2 scallions
  • 1 teaspoon rice wine
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon kosher salt, divided plus more to taste
  • 2 teaspoons vegetable oil, divided
  • 1/2 teaspoon rice wine vinegar
  • 1 pinch sugar
  • 3/4 teaspoon cornstarch
  • Cooked rice
Directions
  1. Beat the eggs and add the rice wine, sesame oil, and 1/4 teaspoon salt. Let sit for at least 15 minutes
  2. Chop the scallions finely and separate the white and green pieces. Chop the tomatoes into 3/4-inch pieces
  3. In a large frying pan, heat 1 teaspoon 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 teaspoon 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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31 Reviews

Fran
Fran September 7, 2018
I love having eggs for dinner. A very tasty meal which I will definitely make again.
 
Fran
Fran August 6, 2018
This was easy to make and very tasty. Loved it. Will make again.
 
Bonnie V.
Bonnie V. April 16, 2018
Can I use a different kind of oil instead of the toasted sesame oil? It's the only ingredient I don't have - would grapeseed oil work?
 
Joy H.
Joy H. April 16, 2018
The toasted sesame oil is more for flavor so I would just omit it if you don’t have it.
 
Barb168
Barb168 June 11, 2017
I had a Chinese housemate who also added rough-chopped iceberg lettuce toward the end, heated just enough to soften it slightly but still have a little crunch. I think he also added a little soy sauce but no salt.
 
pbf
pbf March 5, 2017
I"ve noticed that several of the comments say that the dish is way too salty. Question: those who found it too salty -- were you using kosher salt? I think that for 4 eggs and other ingredients, 1 tsp of kosher salt doesn't seem to much (and I'm a low salt type of user), but 1 tsp of table salt would be a lot. When measured by weight, 1 oz., for example, of any salt would be 1 oz., but the cubic space that 1 oz takes up would vary greatly from table salt to kosher salt -- even between Diamond Kosher and other brands -- and flake salt. So when measured by tsp or tbsp, it really matters if it is kosher salt. Just say'n.
 
Joy H.
Joy H. March 6, 2017
FYI, I reduced the amount of salt in the recipe since I first published it based on feedback. But you're right about the difference in volume of kosher salt vs. table salt!
 
BocaCindi
BocaCindi August 19, 2018
And Morton kosher vs. Diamond kosher salt. I use Morton and when I see Diamond specified I use half with Morton.
 
Ttrockwood
Ttrockwood March 4, 2017
I just made this with tofu! I didn't have rice wine so i omitted that, and i topped it at the end with some fresh cilantro. I used a semifirm tofu drained well and just crumbled well. Really easy and delicious fast vegan meal!
 
Joy H.
Joy H. March 4, 2017
Nice! The rice wine is really to help tenderize the eggs more than anything else so omitting it when making the scrambled tofu version is totally fine. =)
 
Katherine L.
Katherine L. August 24, 2016
Just made this! I didn't have scallions so just used red onions and added a bit of parsley at the end. Next time- scallions! And it would be really delicious with other herbs like basil, cilantro, and even mint!
 
judy
judy August 20, 2016
This looks delish. I sort of do this with my eggs a lot of the time, but not this flavor profile. I note a lot of comments about the salt content. I have learned to omit salt from my cooking ( dietary necessity) and simply finish with a very meager sprinkling of salt over the top. It is now usually enough, and foods do have an amazing flavor all thier own that I have learned to enjoy with judicious use of herbs and flavored vinegars. Now for the rice vinegar version...wonderful and thanks.
 
Omnishambles
Omnishambles August 17, 2016
I often make an even simpler variant of this with Fuchsia Dunlop's recipe from Land of Plenty, but for ultimate comfort eat the eggs and tomatoes with a pita toasted over a stovetop flame—I always have pitas in the house, and it's great when you're too lazy to even make rice. Very deliciously cozy.
 
Joy H.
Joy H. August 17, 2016
👍🏻
 
Nancy
Nancy June 30, 2015
I enjoyed this but I actually thought it was a tad sweet. Maybe because I used farmers market fresh cherry tomatoes, which are sweet on their own. After reading reviews, I reduced the salt, not realizing the author had already reduced the recipe. Maybe combo of those two things made mine too sweet. I will make again and adjust accordingly. Loved it with additional scallions, cilantro and avocados on top. Great no-meat dinner!
 
Alejandro N.
Alejandro N. June 16, 2015
It looks delicious, gonna try it soon. One question, how much rice? A cup? Two cups?
 
Alejandro N.
Alejandro N. June 16, 2015
Post.: I'm new to cooking (looking for healthy recipes).
 
Joy H.
Joy H. June 16, 2015
I'd estimate about 1 - 1 1/4 cups of cooked rice per serving, but it really just depends on how much rice you like. =)
 
Neveen
Neveen June 12, 2015
My husband made this last night and it was incredibly easy and delicious though very salty, which is surprising because we are salt people. The kids loved it, so will definitely be making it again for an easy weeknight meal. Thanks for the recipe!
 
yarnmule
yarnmule May 12, 2015
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.
 
Joy H.
Joy H. May 13, 2015
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.
 
twinjadojo
twinjadojo July 16, 2014
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!
 
Joy H.
Joy H. July 16, 2014
You're welcome! I hope you like it!
 
darksideofthespoon
darksideofthespoon September 12, 2013
Ooh I think I have everything for this and I haven't eaten breakfast yet!!!
 
darksideofthespoon
darksideofthespoon September 12, 2013
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.
 
megabals
megabals September 6, 2013
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!
 
Joy H.
Joy H. September 5, 2013
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.
 
savorthis
savorthis August 20, 2013
What would your preferred dishes be to accompany this for a dinner?
 
Joy H.
Joy H. August 20, 2013
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.blogspot.com/2009/03/hong-kong-style-pan-fried-noodles.html
http://the-cooking-of-joy.blogspot.com/2009/01/mayonnaise-shrimp.html
http://the-cooking-of-joy.blogspot.com/2008/12/another-favorite-thing-my-mom-makes-are.html
 
savorthis
savorthis August 20, 2013
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!
 
pbf
pbf August 5, 2013
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.