Ingredients

Instructions

1. 1

   Crack the eggs into a bowl, add the salt and a splash of water, and beat vigorously until frothy.

2. 2

   Heat 1 tablespoon of vegetable oil in a wok or non-stick skillet over medium-high heat. Pour in the eggs and scramble gently until just set but still soft. Remove eggs from the pan and set aside.

3. 3

   Add the remaining 1 tablespoon of oil to the same pan. Add the minced garlic, ginger, and scallion whites, stir-frying until fragrant (about 30 seconds).

4. 4

   Add the tomato wedges and sugar to the pan. Cook for 2-3 minutes, pressing down on the tomatoes slightly to release their juices.

5. 5

   Stir in the soy sauce and Sichuan chili crisp. If you prefer a saucier consistency, add the cornstarch water mixture and stir until the liquid thickens slightly.

6. 6

   Return the cooked eggs to the pan. Sprinkle with Sichuan peppercorn powder if using. Gently toss everything together for 30 seconds to coat the eggs in the spicy tomato sauce.

7. 7

   Remove from heat, garnish with the scallion greens, and serve immediately over steamed white rice.