Tomato and Egg Stir-Fry

Ingredients

• 4 large Eggs
• 3 medium Tomatoes
• 2 Scallions
• 2 tbsp Vegetable oil
• 1 tsp Sugar
• 1/2 tsp Salt
• 1 tsp Sesame oil(optional)
• 1/4 tsp White pepper(optional)

Instructions

1. 1

   Prep (5 min): Dice tomatoes into wedges, slice scallions, and beat the eggs with a pinch of salt until smooth.

2. 2

   Heat 1 tbsp oil in a wok over medium-high heat. Pour in the eggs and scramble until just set but still soft, about 1-2 minutes. Transfer to a plate.

3. 3

   Add remaining oil to the wok. Stir-fry tomatoes with sugar and salt for 3-4 minutes until they soften and release their juices.

4. 4

   Return the eggs to the wok and gently fold with the tomatoes for 1-2 minutes so the eggs soak up some sauce.

5. 5

   Finish with scallions, sesame oil, and white pepper. Serve hot over steamed rice.