Tomato and Egg Stir-Fry: The Chinese Home-Cooking Classic

Beat the eggs with a pinch of salt until the yolks and whites are fully combined but not foamy.

Heat a wok over high heat until smoking. Add 25ml of the oil. Pour in the eggs -- they should puff and set almost immediately. Scramble with a spatula into large, soft curds, pulling from the edges. Remove from the wok before they are fully set -- they should still look slightly underdone. Set aside on a plate.

Return the wok to high heat with the remaining oil. Add the white parts of the scallions and garlic. Stir-fry for 20 seconds until fragrant.

Add the tomato wedges and stir-fry for 2-3 minutes until they release their juice and begin to soften. The tomatoes should still hold their shape -- not collapse entirely.

Add the soy sauce and sugar. Toss to combine, then return the eggs to the wok. Fold everything together with a spatula for 30 seconds -- the eggs should absorb some of the tomato juice while remaining in visible pieces.

Remove from heat. Add the sesame oil and the green tops of the scallions. Toss once and serve immediately over steamed white rice.