What you will need:
  • 6 medium eggs
  • 2 medium tomatoes (cut into slices)
  • 2 scallions (chopped, separate green and white part)
  • 1 Tbsp of minced ginger
  • 1 tsp of sugar
  • 2 Tbsp of water
  • Salt and pepper
  • Canola oil
  1. Crack all the eggs into the bowl and beat vigorously, set aside
  2. Preheat your wok or skillet, add about 2 Tbsp of canola oil and stir-fry the ginger and white parts of scallions until fragrant. Add in the sliced tomatoes with some sugar and stir fry for about 20 seconds and then add about 2 Tbsp of water and continue to stir-fry for another 1 minute and the tomato will start release its juice
  3. Pour in the beaten eggs into the wok and don't stir it yet, and let it cook for about 30 seconds, it will start to firm up a bit. Then stir-fry gently until the eggs are cooked. Try not to overcook the eggs because you want them to be soft and fluffy. Add in the green parts of scallion, stir to mix one last time and turn off the heat. Turn onto a serving platter and serve immediately with rice and other dishes
Recipe by What To Cook Today at