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Courtney Roulston's Chinese egg and tomato stir-fry

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Craving a fragrant Asian-style dish? Look no further than Courtney Roulston's Chinese stir-fry. It’s loaded with fresh ingredients and rich flavour.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes


  • 1/4 cup (60ml) olive oil
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 2 spring onions, thinly sliced, white and green parts separated
  • 5 large tomatoes, coarsely chopped
  • 1 tsp chicken stock powder
  • 1 tbs honey
  • 1 tsp cornflour
  • 12 eggs, lightly whisked
  • 2 tsp sesame oil
  • 1 long red chilli, thinly sliced (optional)
  • 4 cups cauliflower rice, warmed

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  1. Step 1

    Heat 1 tbs of the olive oil in a wok or large frying pan over high heat. Add the ginger, the white parts of the spring onion and the tomato. Stir-fry for 2-3 mins or until the tomato starts to soften. Add the stock powder, honey and season with black pepper. Cook for a further 10 mins or until the tomato breaks down to make a sauce.
  2. Step 2

    Combine the cornflour and 1/2 cup (125ml) water in a small bowl until the cornflour dissolves. Add to the tomato mixture and stir to combine. Cook for 2-3 mins or until the sauce thickens slightly. Carefully transfer the tomato mixture to a large bowl.
  3. Step 3

    Wipe the wok or frying pan clean with paper towel. Heat the remaining olive oil over low heat. Whisk the egg and sesame oil in a large bowl to combine. Season with salt. Pour the egg mixture into the wok or pan and cook, stirring occasionally, for 4-5 mins or until the egg just starts to set. Add the tomato mixture to the egg mixture and stir until combined and heated through. Sprinkle with the chilli and the green parts of the spring onion.
  4. Step 4

    Divide cauliflower rice and egg mixture among serving bowls to serve.