INGREDIENTS
6 eggs Kosher salt
½ teaspoon sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon cornstarch mixed with water or Shaoxing wine
1 teaspoon sugar
1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice
4 tablespoons vegetable oil
3 scallions, sliced
Steamed rice, for serving
STEPS
- Cut the tomato into 1 inch slices
- Scramble your eggs with your sesame oil and a pinch of salt
- Add oil to a pan and begin cooking the tomatoes with a large pinch of salt and sugar
- Continue stirring until the consistency of the tomatoes becomes soupy
- Add the bottom halves of your scallions (save top for garnish). Cook 45 seconds.
- Add your Shaoxing rice wine with cornstarch before it condenses. Finish and put aside.
- With a clean pan begin scrambling your eggs
- While eggs are still a little runny, add tomatoes back in and lightly mix