Tomato & Egg Stir-Fry

Method

1. 1

   Beat the eggs with a pinch of salt, the white pepper and the sesame oil until uniform.

2. 2

   Heat 2 tablespoons of oil in a wok until very hot, pour in the eggs and let them puff, folding once or twice until just set but still glossy. Slide onto a plate.

   💡 Take the eggs out early — they finish cooking in the tomato sauce.

3. 3

   Add the last tablespoon of oil and the tomato wedges with the sugar and remaining salt. Stir-fry over high heat until they collapse into a chunky sauce, about 4 minutes.

4. 4

   Add a splash of water if the pan looks dry, then return the eggs and fold gently for 30 seconds so they drink up the tomato juices.

5. 5

   Scatter with scallions and serve immediately over steamed rice.