Chinese Egg and Tomato

Combine Eggland's Best Classic Eggs (4), Shaoxing Cooking Wine (2 Tbsp), Chicken Stock Granules (1 tsp), Salt (1 tsp), and Ground White Pepper (1 dash) in a bowl. Beat until the eggs are slightly frothy.

Heat 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.

Add Cooking Oil (1 Tbsp) to the hot wok, then add the Tomatoes (2). 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.

Sprinkle the Granulated Sugar (1 tsp) 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.