• Now let’s roll up our sleeves and get cooking!

Step 1: Prepare the Ingredients

• Begin by dicing your tomatoes into medium-sized pieces. You want them juicy but not so small that they disintegrate. Next, whisk the eggs in a bowl with a pinch of the salt. Set aside.

Step 2: Heat the Oil

• In a large frying pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. You want the oil shimmering but not smoking. That’s the sweet spot for great stir-frying.

Step 3: Scramble the Eggs

• Once the oil is hot, pour in the whisked eggs. Gently stir until they start to set. Don’t overcook! You want soft, fluffy eggs. Remove them from the pan and set aside.

Step 4: Sauté the Scallions and Tomatoes

• Add another tablespoon of oil to the same pan. Toss in the finely chopped scallions and sauté them for about 30 seconds until fragrant. Next, add the diced tomatoes, stirring them to ensure they heat evenly.

Step 5: Season the Tomatoes

• Here comes the magic! Pour in the Shaoxing rice wine and sprinkle the sugar, white pepper, and remaining salt over the tomatoes. Cook for about 3-5 minutes until the tomatoes soften. If it looks too dry, add a bit of water.

Step 6: Reintroduce the Eggs

• Return the scrambled eggs to the pan. Gently fold them into the tomato mixture. Drizzle in the toasted sesame oil and grate in the ginger. Cook for another 1-2 minutes until heated through.

Step 7: Taste and Adjust

• Give the dish a taste. If you want more sweetness or saltiness, add more to taste.

Step 8: Serve

• Serve immediately over rice or enjoy on its own. It’s simple, quick, and absolutely delicious!