Tomato and Egg Stir-Fry

Beat eggs with a pinch of salt.

Heat half of vegetable oil in a wok over medium-high heat. Pour in beaten eggs and scramble until just set but still soft. Remove to a plate.

Add a little more oil if needed, then cook the white parts of scallion and tomatoes with sugar, soy sauce and a pinch of salt until the tomatoes break down into a juicy sauce.

Return soft scrambled eggs to the wok, fold gently into tomato sauce for 30 seconds, and top with the scallion greens. Serve with rice.