Ingredients

• 4 large eggs, lightly beaten with 1/4 teaspoon salt
• 3 medium ripe tomatoes, cut into wedges
• 2 tablespoons vegetable oil, divided
• 2 green onions, sliced with whites and greens separated
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 4 cups warm cooked white jasmine rice

Steps

1. Whisk the 4 beaten eggs with the 1/4 teaspoon salt until smooth and uniform.
2. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat, pour in the eggs, and gently scramble for 45 seconds until soft curds form before sliding them onto a plate.
3. Add the remaining 1 tablespoon of vegetable oil to the pan and toss in the green onion whites, stirring for 15 seconds until fragrant.
4. Add the tomato wedges, 1 teaspoon of sugar, and 1 tablespoon of soy sauce, cooking for 3 minutes while pressing down lightly with a spatula until the juices create a rich sauce.
5. Fold the cooked scrambled eggs back into the pan for 30 seconds to absorb the pan juices, then spoon the mixture generously over 4 cups of warm jasmine rice and scatter the sliced green onion tops over the surface.