Chinese Tomato Egg Stir Fry

Instructions

1. Beat the eggs
   In a medium bowl, beat the eggs with 1/2 teaspoon salt and white pepper until well combined but not frothy. Set aside.
2. Cook the tomatoes
   Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the tomato wedges and stir-fry for 1-2 minutes until they start to soften. Add sugar, remaining salt, and ketchup (if using). Cook for another minute until tomatoes release their juices. Transfer to a plate.
3. Cook the eggs
   Wipe the wok clean and return to high heat. Add the remaining 2 tablespoons of oil. When the oil is hot, pour in the beaten eggs. Let them set for 5 seconds, then gently stir and fold the eggs until they're about 80% cooked but still slightly runny.
4. Combine ingredients
   Add the cooked tomatoes back to the wok with the eggs. Pour in the Shaoxing wine around the edge of the wok. Stir everything together gently for about 30 seconds until well combined but the eggs remain soft and fluffy.
5. Finish the dish
   Turn off the heat. Drizzle with sesame oil and sprinkle with sliced green onions. Give everything a final gentle stir and serve immediately with steamed rice.