Ingredients

2 tomatoes, about 350 grams

3 eggs, about 140 grams

Appropriate amount of chopped scallions

About 20 grams of cooking oil

Appropriate amount of salt (about 2 grams, adjust according to personal taste)

A little sugar (optional, for freshness)

A little light soy sauce (optional, to increase the flavor)

Steps

Prepare ingredients:

After washing the tomatoes, chop in small pieces and set aside.

Break the eggs into a bowl and mix them with chopsticks or a whisk until the egg mixture is even.

Chop scallions and set aside.

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Stir fry eggs:

Heat the oil in the pan. When the oil is 50% hot (about 160°C), pour in the beaten egg liquid.

When the egg liquid starts to solidify, use a spatula to gently break it up, stir fry the eggs into small pieces until golden brown, and set aside.

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Stir fry tomatoes:

Leave the oil in the pan, add the chopped tomatoes, and stir-fry over high heat until the tomatoes produce juice.

If you like a richer taste, you can add a little sugar to enhance the flavor and continue to stir-fry evenly.

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Stir fry together:

Pour the scrambled egg back into the pan and stir-fry evenly with the tomatoes.

Add appropriate amount of salt. You can also add a little light soy sauce to enhance the flavor.

After stir-frying evenly, sprinkle with chopped scallions and serve.