stir-fried tomato and egg

Stir-fried tomato and egg must be the most common dish I've ever seen/eaten in China and Hong Kong. Whether it be at a relative's house or at a local restaurant, it's pretty much prepared the same way and like many other Chinese kids, this was made when my mum was too busy/lazy to cook. It feels a bit strange that I'm actually posting a recipe for such a simple thing when you can probably just ask anyone and they'll probably be able to tell you how to make this.

recipe: stir-fried tomato and eggs

what you'll need:

2-3 medium sized eggs

some oil (I used vegetable)

pinch of salt, pepper and sugar

chopped scallions

1 medium sized tomato cut into wedges.

what to do:

1. Heat a flat pan over high heat. Check if the pan is hot enough but dropping a drop of water into the pan. If it sizzles and evaporates upon contact, it's ready! While it's heating, you can season your eggs with salt and pepper and beat it. 
2. Add your oil into the pan making sure you cover the whole base by swirling your pan around.
3. Pour the beaten eggs into the pan. Wait for a thin layer at the bottom to cook lightly before scrambling it. Place the eggs in a separate bowl or plate.
4. Add chopped white scallions into the same pan and stir until it looks softened (20-30 seconds). Add tomatoes and cook until the juice of the tomato begin to come out. Make sure they are soft but not so soft that they will fall apart when you pick it up.
5. Sprinkle a pinch of sugar on the tomatoes and stir again before transferring the eggs back into the pan. Once it is well mixed, sprinkle more scallions over the eggs and tomatoes. If the eggs are too bland, you can add soy sauce to your taste. More pepper can also be added it needed.

It's so easy to make (under 10 minutes too). It's easy to make for more people too - a ratio of 2 or 3 eggs and 1 tomato to one person and a bowl of rice.

eggs:

stir-fried tomato and egg: