One of the best-loved everyday dishes in Chinese home cooking, this quick stir-fry combines juicy tomatoes and eggs over high heat. Its balance of savory and sweet flavors and saucy tomatoes make it a natural match for steamed rice.
Beat the eggs with a pinch of salt. Heat half the oil in a wok or large skillet over high heat. Add the eggs and scramble until lightly puffed, then transfer them to a plate.
Add the remaining oil to the pan and briefly stir-fry the white parts of the scallions. Add the chopped tomatoes and cook until they release their juices and soften slightly.
Add the sugar, soy sauce, and salt and stir. Return the scrambled eggs to the pan and gently fold them into the tomato sauce.
Scatter the green parts of the scallions over the top and serve immediately with hot steamed rice.
Scramble the eggs separately and set them aside, then add them back after stir-frying the tomatoes; otherwise, the eggs may overcook and turn rubbery. Allergens: Contains eggs and soy (soy sauce). Check the soy sauce label for gluten, since ingredients vary by brand.
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