Shaoxing Cooking Wine (2 Tbsp)
Chicken Stock Granules (1 tsp)
Salt (1/2 Tbsp)
Ground White Pepper (1 dash)
in a bowl. Beat until the eggs are slightly frothy.
Cooking Oil (3 Tbsp)
in a wok over medium-high heat. Pour the egg mixture into the wok and leave it untouched for about 20 seconds before scrambling the eggs. Remove the scrambled eggs from the wok while they are still slightly soft and runny.
Cooking Oil (1 Tbsp)
to the hot wok, then add the
. Allow the tomatoes to char slightly for about 30 seconds, then flip them over.
As soon as the tomatoes have softened, return the eggs to the wok. Stir to combine.
Granulated Sugar (1/2 Tbsp)
over the eggs and tomatoes, then stir to distribute the sugar evenly throughout the dish.
Turn off the heat, then mix in the
Scallions (2 stalks)
Serve warm, with rice if desired.