Xihongshi Chao Jidan (Chinese Stir-fried Tomato and Eggs)

Step 1

In a medium bowl, beat the eggs with about 1/4 teaspoon salt and a pinch of white pepper.

Step 2

In a large wok, heat oil over high heat. Once thoroughly heated, pour in the eggs and let sit for 30-60 seconds. Once a thin layer forms, lightly scramble the eggs. Once the eggs are just cooked with a couple of runny spots remaining, remove to a plate.

Step 3

Add the white slices of the green onion and fry for 20-30 seconds, until fragrant. Gently add in the tomatoes and garlic (if using) and stir fry for a couple of minutes, until slightly softened. Sprinkle with sugar. Mix in eggs and stir fry until just heated through, being careful not to overcook eggs. Season with additional salt and white pepper if needed.

Step 4

Serve immediately with rice and sprinkle with remaining green onion slices.