Ingredients

Instructions

1. 1

   Crack the eggs into a bowl, season with a pinch of salt, and beat thoroughly.

2. 2

   Heat 1 tablespoon of oil in a wok or non-stick skillet over medium-high heat. Pour in the eggs and scramble quickly until just set but still slightly runny. 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, grated ginger, and scallion whites. Stir-fry for 30 seconds until fragrant.

4. 4

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

5. 5

   Stir in the soy sauce and spicy chili crisp. If the pan looks dry, add 1-2 tablespoons of water to create a silky sauce.

6. 6

   Return the cooked eggs to the pan. Gently break them up with a spatula and toss to coat them in the spicy tomato sauce for about 1 minute.

7. 7

   Turn off the heat, drizzle with sesame oil, garnish with the scallion greens, and serve immediately over steamed rice.