How to Make Egg Stir Fry with Tomato and Onion (Traditional & Healthy Version)
Egg Stir Fry with Tomato and Onion, known locally as 'Telur Goreng dengan Tomato dan Bawang', is a beloved staple in Malaysian cuisine, especially among multicultural households. This simple yet flavorful dish is commonly served for lunch and embodies the harmonious blend of Malay, Chinese, and Indian influences found throughout Malaysia. Fresh local tomatoes and onions are sautéed with eggs, creating a vibrant and nutritious meal that’s both quick and satisfying. The dish is celebrated for its comforting taste and versatility, often prepared in homes across Penang, Selangor, and Johor. It showcases the Malaysian penchant for incorporating fresh, locally grown produce such as red onions and juicy tomatoes, sometimes enhanced with aromatic herbs like daun pandan or lemongrass for a subtle fragrance. Egg Stir Fry with Tomato and Onion is a go-to for busy families, students, and anyone seeking a wholesome lunch that’s easy to prepare yet loaded with Malaysian flavors. Not only does this dish fit perfectly into a health-conscious diet, but it's also a favorite during casual gatherings and lunch breaks. Its mild, slightly tangy flavor appeals to all ages, making it a great option for those tracking calories or simply wanting a delicious vegetarian meal rooted in Malaysian tradition.
Ingredients
- 4 Eggs (Telur ayam)
- 2 medium Tomato (Tomato segar)
- 1 large Red onion (Bawang merah)
- 2 cloves Garlic (Bawang putih)
- 1 tablespoon Cooking oil (Minyak masak (can use minyak kelapa for local flavor))
- 1/2 teaspoon Salt (Garam)
- 1/4 teaspoon Black pepper (Lada hitam)
- 1 stalk Spring onion (Daun bawang)
- 1 small Pandan leaf (Daun pandan, tied in a knot)
- 1/2 stalk Lemongrass (Serai, bruised)
Step-by-step instructions
Step 1 · Wash and slice tomatoes
Wash and slice tomatoes, red onion, and garlic. If using daun pandan and serai, prepare them by tying and bruising respectively.
Step 2 · Heat cooking oil in a non-stick pan over medium heat
Heat cooking oil in a non-stick pan over medium heat. Add red onion and garlic. Sauté until fragrant and onions begin to soften.
Step 3 · Add sliced tomatoes
Add sliced tomatoes, pandan leaf, and lemongrass. Cook until tomatoes soften and release juices.
Step 4 · Beat eggs in a bowl with salt and black pepper
Beat eggs in a bowl with salt and black pepper. Pour the egg mixture into the pan, stirring gently to combine with tomato-onion base.
Step 5 · Continue to cook
Continue to cook, stirring occasionally, until eggs are fully cooked but still moist. Remove pandan and lemongrass before serving.
Step 6 · Garnish with chopped spring onion and serve hot with steamed rice o...
Garnish with chopped spring onion and serve hot with steamed rice or whole grain bread.
Step 7 · Optional: Add extra black pepper or a squeeze of lime for added zing
Optional: Add extra black pepper or a squeeze of lime for added zing.
Why this recipe is healthy
This Egg Stir Fry with Tomato and Onion is a healthy choice because it uses wholesome, fresh Malaysian ingredients, minimal oil, and no refined carbohydrates. It’s packed with protein from eggs, antioxidants from tomatoes, and fiber from onions and garlic. The recipe avoids heavy sauces and processed ingredients, making it ideal for weight management and for those seeking balanced nutrition.
A note on tradition
Egg Stir Fry with Tomato and Onion is commonly enjoyed in homes throughout Malaysia, particularly in urban regions like Selangor and Penang, where multicultural influences shape daily meals. It’s a popular lunch dish for its ease, affordability, and adaptability to local tastes. The use of pandan and lemongrass reflects the Malaysian tradition of infusing dishes with aromatic herbs. While not tied to any specific festival, it’s often served during casual family gatherings and school lunch breaks.