Tomato Egg Stir Fry

Instructions

1. Prepare the eggs
   In a medium bowl, beat the eggs with 1/4 teaspoon salt and white pepper until well combined. The mixture should be uniform in color.
2. Cook the eggs
   Heat a wok or large non-stick skillet over high heat. Add 2 tablespoons of oil and swirl to coat. When oil is hot but not smoking, pour in the beaten eggs. Let them set for 5 seconds, then stir gently with a spatula to create large, soft curds. When eggs are about 80% cooked but still slightly runny, transfer to a plate.
3. Stir-fry the aromatics
   Return the wok to high heat and add the remaining 1 tablespoon oil. Add the white parts of green onions and minced garlic, stir-frying for 30 seconds until fragrant.
4. Cook the tomatoes
   Add tomato wedges to the wok and stir-fry for 1-2 minutes until they start to soften and release their juices. Add Shaoxing wine, sugar, remaining salt, and ketchup (if using). Cook for another 2 minutes until tomatoes break down slightly and form a sauce.
5. Combine and finish
   Return the cooked eggs to the wok and gently fold them into the tomato mixture. Cook for about 30 seconds to combine flavors, being careful not to break up the eggs too much. Drizzle with sesame oil and stir in the green parts of the green onions. Taste and adjust seasoning if necessary.
6. Serve
   Transfer the tomato egg stir-fry to a serving plate and serve immediately with steamed rice as a main dish or as part of a larger meal.