Chinese Tomato and Egg Stir-Fry

A classic Chinese home dish: soft scrambled eggs in a sweet-tangy tomato sauce over rice.

• 5 large eggs, beaten with a pinch of salt
• 3 ripe tomatoes, cut into wedges
• 2 green onions, sliced
• 1 tsp sugar
• 2 tbsp cooking oil
• Cooked rice for serving

Instructions

1. Scramble the eggs. Heat 1 tbsp oil over medium-high heat and cook the eggs until just set and still soft. Move to a plate.
2. Cook the tomatoes. Add the remaining oil and the tomatoes. Cook, pressing gently, until they soften into a sauce, about 4 minutes. Add the sugar and a pinch of salt.
3. Combine. Return the eggs, add the green onions and stir for 30 seconds.
4. Serve. Serve over rice.

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