Mag's Spiced Kitchen

1 : Cut the tomatoes into chunks and chop scallions, separating the white and green parts.

2 : Crack the eggs in a bowl and add salt. Beat them until blended.

3 : Heat a nonstick skillet over high heat and add 2 tbsp oil. Add the beaten eggs and scramble until halfway cooked. Transfer out and set aside.

4 : Add the remaining 1 tbsp oil and the scallion whites. Cook for 30 seconds until fragrant.

5 : Add the tomato chunks and season with soy sauce, salt, and white pepper. Cook until they are softened to your liking, about 3-4 minutes.

6 : Add the eggs back and mix well.

7 : Turn off the heat and drizzle with sesame oil. Give it one last mix.

8 : Serve with rice and garnish with green parts of scallions. Enjoy!