Chinese Stir-Fried Tomato and Egg

Instructions

1. Prepare the eggs
   In a bowl, beat the eggs with 1/2 teaspoon salt and white pepper until well combined but not frothy. Set aside for a few minutes.
2. Cook the eggs
   Heat a wok or large non-stick skillet over high heat. Add 2 tablespoons of oil and swirl to coat. Pour in the beaten eggs and scramble quickly, breaking them into large fluffy curds. Cook until just set but still moist, about 30 seconds. Remove to a plate.
3. Cook the tomatoes
   In the same wok, add the remaining tablespoon of oil. Add tomato wedges and stir-fry for about 1-2 minutes until they start to soften and release juice. Add sugar, remaining salt, and Shaoxing wine. Cook for another minute until tomatoes are soft but still hold their shape.
4. Combine and finish
   If using ketchup, stir it into the tomatoes now. Return the eggs to the wok and gently fold them into the tomatoes, being careful not to break the egg curds too much. Cook for about 30 seconds to combine flavors.
5. Serve
   Turn off the heat, drizzle with sesame oil, and sprinkle with sliced green onions. Serve immediately with steamed rice.