4 large eggs

4 medium tomatoes

2 tablespoons neutral cooking oil

2 stalks green onion, chopped (white and green parts separated)

1 teaspoon minced ginger

1 clove garlic, minced

2 tablespoons ketchup

¼ teaspoon sugar

½ teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon cornstarch

½ teaspoon salt, adjust to taste

¼ teaspoon white pepper

⅓ cup stock or water

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Blanch the tomatoes by cutting a small X on the bottom of each and placing them in boiling water for 30 seconds. Transfer to ice water, peel off the skin, and cut into wedges or bite-sized chunks.
Whisk the eggs with a pinch of salt and white pepper. In a small bowl, mix soy sauce, oyster sauce, ketchup, sugar, cornstarch, and stock or water to create the sauce mixture.
Heat 1 tablespoon of oil in a wok or skillet. Add the whisked eggs and scramble gently until just set but still soft. Remove and set aside.
Wipe the pan clean, add the remaining oil, and sauté ginger, garlic, and the white parts of the green onion until fragrant.
Add the chopped tomatoes and prepared sauce. Stir and cook for 2–3 minutes until the tomatoes soften and release their juices.
Return the scrambled eggs to the pan and gently toss with the tomato mixture for about 30 seconds to coat evenly.
Drizzle sesame oil over the top and garnish with the green parts of the green onion before serving hot with steamed rice.

Use cherry tomatoes for a naturally sweeter flavor and faster cooking time.

Substitute oyster sauce with mushroom sauce or extra soy sauce for a vegetarian version.

Add chili flakes or a fresh red chili for a spicy kick.

For more sauce, increase the amount of stock or water slightly.

Best enjoyed fresh, but can be refrigerated for up to 2 days.