A quick and delicious stir-fry combining tomatoes and eggs, enhanced with scallions and soy sauce for a flavorful meal. Perfect for a simple yet satisfying dish that can be served with rice.
1: Cut the tomatoes into wedges, chop the scallions separating the white and green parts, and beat the egg until smooth.
2: Heat up a skillet over medium-high heat and add 2 tbsp of oil. Add the beaten eggs and scramble until 80% cooked. Transfer out and set aside.
3: Add the remaining 2 tbsp of oil into the skillet along with the white parts of scallions and tomato wedges. Cook on high heat until the tomatoes are softened, about 5 minutes.
4: Season with light soy sauce and white pepper. Add the cooked eggs back in and stir well.
5: Serve with chopped green part of scallions and rice.
