Ingredients:
• 3 large eggs, beaten with a pinch of salt and 1/2 tsp sesame oil
• 2-3 medium ripe tomatoes , cut into wedges
• 2 scallions/green onions , finely chopped, whites and greens separated
• 1 tablespoon light soy sauce
• 1 tablespoon sugar (adjust to taste depending on the sweetness of your tomatoes)
• 2 tablespoons cooking oil, divided
• 1 teaspoon of Shaoxing rice wine (or dry sherry)
• jasmine rice, cooked
Directions:
• Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
• Pour in the beaten eggs. Let them puff up slightly, then gently push them around to form large, soft curds.
• When they are about 80% cooked (still slightly wet), remove them from the pan and set them aside.
• Add the remaining tablespoon of oil to the same pan.
• Stir-fry the white parts of the green onions for about 30 seconds until fragrant.
• Splash 1 teaspoon of Shaoxing rice wine (or dry sherry) around the edges of the sizzling wok.
• Add the tomato wedges and stir-fry them over medium heat until they begin to soften and release their juices, pressing down lightly on a few pieces to help build the sauce base.
• Pour in the light soy sauce and the sugar.
• Stir well to combine with the bubbling tomato juices.
• Return the cooked eggs to the pan, breaking them up gently into bite-sized pieces.
• Toss everything together quickly for about 30 to 60 seconds so the soft eggs absorb the seasoned tomato gravy.
• Turn off the heat, stir in the green parts of the scallions, and serve immediately over jasmine rice.
Tip: Ripe, juicy tomatoes are key here. If your tomatoes are a bit out of season or lack flavor, adding a single tablespoon of tomato paste or ketchup along with the soy sauce and sugar can give the gravy an extra savory kick.
