Chinese Tomato and Egg Stir-Fry

Instructions

1. 1

   Cook the rice. Cut the tomatoes into wedges and beat the eggs with 1/2 tsp salt.

2. 2

   Heat 2 tbsp oil in a skillet over medium-high. Pour in the eggs and stir gently until large soft curds form, about 1 minute. Remove while still slightly runny.

3. 3

   Add the remaining oil and the tomatoes. Cook 3-4 minutes until they soften and release juice.

4. 4

   Stir in the ketchup, sugar and 1/4 cup water, then return the eggs and fold together for 1 minute.

5. 5

   Finish with sesame oil and green onions and serve over rice.