Ingredients
The following ingredients have 2 Servings
- 6 large eggs (about 55-60 gr each)
- 1/4 tsp salt
- 2 Tbsp Cooking oil (divided)
- 1 lb tomatoes or cherry tomatoes (quartered for large tomatoes, and half for cherry tomatoes)
- 1 stalk green onion (chopped, separate green and white part)
- 1/2 tsp minced ginger
- 1 tsp sugar
Instruction
- Crack all the eggs into the bowl and beat vigorously with salt, set aside
- Preheat your wok or skillet until hot. Add 1 Tbsp cooking oil. Swirl around to cover the base. Add the eggs in and do not stir for about 10 seconds. The bottom of the eggs will be slightly solid but mostly are still runny. Dish out to a plate
- Wipe the wok or skillet clean if necessary. Bring it back up to heat. Add another 1 Tbsp of oil Preheat your wok or skillet, add about 2 Tbsp of cooking oil. Add ginger and white part of scallions. Stir fry for about 20 seconds or until fragrant Add in the tomato pieces and stir fry for until the tomato started to soften and started to release its juice but you can still see the shape of the tomato pieces
- Add the scrambled eggs back in and stir to mix everything. The eggs will break into large chunks and that's how we want it but still soft. Sprinkle in sugar and give it one last stir. The final taste will be savory with hint of sweetness. Adjust seasoning to your taste. Dish out into a serving platter. Sprinkle with the green parts of scallions and serve immediately