Ingredients
e
4 eggs
S
Salt to taste
N
Neutral oil
s
2 scallions, sliced
t
3 tomatoes, cut into chunks
w
4 tbsp water
s
1 tsp soy sauce
o
2 tsp oyster sauce
s
2 tsp sugar
k
2 tbsp ketchup
w
¼ tsp white pepper
m
¼ tsp msg
s
1 tsp sesame oil
Directions
1
Prep ingredients by slicing scallions and cutting tomatoes into chunks.
s
2 scallions, sliced
t
3 - 4 tomatoes, cut into chunks
2
Whisk eggs and season with a pinch of salt.
e
4 eggs
S
Salt to taste
3
Heat 3 tbsp of oil in a wok on medium high heat. Pour eggs and scramble and once the eggs are set but are still slightly runny, set it aside (30-45 seconds).
N
Neutral oil
e
4 eggs
4
Add 2 tbsp oil to the same wok and sauté the white portion of scallions (30 seconds).
N
Neutral oil
s
2 scallions, sliced
5
Once fragrant, add the tomatoes and a splash of water.
t
3 tomatoes, cut into chunks
w
4 tbsp water
6
Let that simmer and once the tomatoes become soft and release their juices, add soy sauce, oyster sauce, sugar, ketchup, white pepper, and msg.
s
1 tsp soy sauce
o
2 tsp oyster sauce
s
2 tsp sugar
k
2 tbsp ketchup
w
¼ tsp white pepper
m
¼ tsp msg
7
Let that simmer and once thickened, incorporate the scrambled eggs.
e
4 eggs
8
Finish with a little sesame oil and garnish with the green portion of scallions.
s
1 tsp sesame oil
