Xi hong shi chao ji dan (tomato and egg stir-fry)

Method

1. 1 Beat the eggs with a pinch of salt and the tomatoes cut into wedges.
2. 2 Pour the eggs into a pan of hot oil, stir quickly for 40 seconds until just set, then remove from the pan.
3. 3 Sauté the tomatoes in a pan for 3 minutes until softened and releasing their red juices.
4. 4 Add sugar, salt, and soy sauce, then add the eggs and stir for 1 minute.
5. 5 Sprinkle with chopped scallions, turn off the heat, and serve hot with rice.