Tomato Egg Stir-Fry

Ingredients

• 5 eggs
• 4 ripe tomatoes, in wedges
• 2 scallions, whites and greens separated
• 1 tsp sugar + ½ tsp salt
• 1 tsp soy sauce
• 3 tbsp oil
• Rice

Method

1. Beat the eggs with a pinch of salt. Heat 2 tablespoons oil until shimmering and scramble them in fat curds, stopping at 80% set — glossy, wobbly. Remove immediately.
2. Fry the scallion whites in the remaining oil, then the tomato wedges over high heat, 3 minutes, until they slump and release juice.
3. Season the tomatoes with the sugar, salt, and soy — sugar against tomato acid is the dish's quiet engine.
4. Return the eggs and fold twice — the curds should streak through the tomato sauce, not dissolve into it.
5. Scallion greens over, rice underneath, dinner in ten. Every Chinese household cooks this; every version is someone's favorite.