Ingredients

Instructions

1
Beat eggs in a bowl with a pinch of salt and white pepper until smooth and well combined.
2
Heat 2 tablespoons of oil in a wok or large skillet over high heat until shimmering.
3
Pour in the beaten eggs and let them set for 10 seconds, then gently scramble with a spatula, creating large, fluffy curds.
4
Remove eggs from the wok when they're just set but still slightly wet. Set aside on a plate.
5
Add remaining 1 tablespoon oil to the same wok. Add white parts of scallions and stir-fry for 30 seconds until fragrant.
6
Add tomato wedges and stir-fry for 2-3 minutes until they start to break down and release their juices.
7
Add sugar and remaining salt to the tomatoes. Stir and cook for another 2 minutes until tomatoes are soft and saucy.
8
Add Shaoxing wine if using, and let it sizzle for 10 seconds.
9
Return the scrambled eggs to the wok and gently fold them into the tomatoes. Cook for 1 minute to heat through.
10
Garnish with green parts of scallions and serve immediately over steamed rice.

Chinese Tomato Egg

Ingredients