Tomato and Egg Stir-Fry

Ingredients

• •4 eggs
• •1 tsp Shaoxing wine
• •1/2 tsp sesame oil
• •Salt to taste
• •4 tomatoes, cut into wedges
• •2 tbsp vegetable oil, divided
• •1 tsp sugar
• •2 green onions, sliced

Steps

1. 1.Beat the eggs in a bowl with the Shaoxing wine, sesame oil, and a pinch of salt for about a minute until aerated and slightly foamy.
2. 2.Heat half the vegetable oil in a wok over high heat until shimmering, pour in the eggs, and scramble briefly until just barely set but still glossy; remove to a plate immediately so they don't overcook.
3. 3.Add the remaining oil to the wok and add the tomato wedges, cooking undisturbed for a minute before stirring.
4. 4.Add the sugar and salt and cook, stirring occasionally, until the tomatoes break down into a juicy pulp and release their liquid, 5-7 minutes.
5. 5.Return the eggs to the wok, breaking them into large curds, and toss with the tomatoes until just combined and heated through, about 1 minute.
6. 6.Stir in the green onions and serve immediately over steamed rice.