4 large eggs
2 large tomatoes or 3 plum or Roma tomatoes
1 tablespoon rice wine
2 teaspoons toasted sesame oil
1 teaspoon kosher salt, divided
2 tablespoons vegetable oil, divided
2 teaspoons rice wine vinegar
1/2 teaspoon sugar
1 1/2 teaspoons cornstarch
Chop the scallions finely and separate the white and green pieces.
Chop the tomatoes into 3/4-inch pieces.
Beat the eggs and add the rice wine, sesame oil, and 1/2 teaspoon salt.
In a large frying pan, heat 1 tablespoon oil until hot. Add egg mixture and cook, folding the cooked parts up and letting the raw parts run down.
Once the eggs are 90% done (there will still be some shiny liquidy parts on top) transfer to another dish (Ok to use the same bowl you beat the eggs in).
Clean the pan and heat another tablespoon of oil. Once it is hot, add the white scallion pieces and the rest of the salt. Stir fry for 1 minute and then add the tomatoes, the rest of the scallions, vinegar, and sugar. Cook for another 2 minutes until very fragrant.
In a small bowl, mix the cornstarch with 1 tablespoon water. Add to the tomato mixture, stirring until the sauce is thickened. Add the eggs back in and cook for 1 more minute, stirring to mix. Taste and add more salt, if needed. Serve over rice.
Add herbs (cilantro, even basil or Thai basil) and sesame seeds.
Make the eggs as creamy and soft or as firm and brown as you’d like.
Use onion or spring onion in place of the scallions.
Wilt greens like kale or mizuna or spinach and fold in at the end, right before you add the eggs.
Used canned tomatoes! You just might have to cook them for a bit more time so that the liquid reduces.
Make extra rice so that you can fry it, or freeze it, or turn it into a crust for a savory pie.