Tomato Egg Stir Fry

• 400g ripe tomatoes (3-4 medium), cut into 2-3cm chunks
• 4 large eggs (about 200g)
• 2 green onions, whites and greens separated, chopped
• 2 cloves garlic, minced (optional)
• 1 tsp sugar (about 5g, enhances freshness)
• 1/2 tsp salt (about 3g)
• 1/2 tsp light soy sauce (optional, for umami)
• 1 tbsp tomato ketchup (optional, for color and flavor)
• 3 tbsp vegetable oil (about 40ml)
• 2 tbsp water (about 30ml)
• Pinch of white pepper (optional)
• Few drops of sesame oil (optional, finish)

Steps

1. Prep: Wash tomatoes, remove stems, cut into 2-3cm chunks (don't cut too small or they'll turn mushy). Crack eggs into bowl, add 1/4 tsp salt and pinch of white pepper. Beat vigorously with chopsticks until surface has fine bubbles.
2. Scramble eggs (key step): Heat 2 tbsp oil in wok over medium-high heat until 70% hot (about 350°F/180°C, oil shimmers slightly). Pour in eggs, let bottom set then quickly scramble. Cook just until set and tender yellow (about 30 seconds). Remove immediately. *Don't overcook - keep them tender!
3. Stir-fry tomatoes: Add 1 tbsp oil to wok. Add white parts of green onions and garlic (if using), stir-fry 10 seconds until fragrant. Add tomato chunks, stir-fry on medium-high heat 1 minute.
4. Release juices: Add 1 tsp sugar (helps tomatoes release juices). Continue stir-frying 2-3 minutes until tomatoes soften and release juices. Gently press tomatoes with spatula to help release more liquid.
5. Season: Add 1/2 tsp salt, 1/2 tsp light soy sauce (if using), 1 tbsp ketchup (if using). Stir well. Add 2 tbsp water for more sauce if desired.
6. Combine: Add scrambled eggs back to wok. Quickly toss to coat eggs with tomato sauce. Stir-fry about 30 seconds.
7. Finish: Add green parts of onions, drizzle few drops of sesame oil (if using). Toss twice and serve immediately.