Ingredients

Scrambled Eggs:

• 6 large eggs (305 g)
• 1/2 tsp kosher salt, plus more to taste
• 1 tbsp (15 ml) water
• 5 tbsp plus 2 tsp (85 ml) neutral oil, divided (peanut oil preferred)

Tomatoes & Finish:

• 4 scallions, whites and light greens minced, dark greens thinly sliced, divided
• 4 small garlic cloves (15 g), finely minced
• 1 (1/2-inch) piece (10 g) fresh ginger, peeled and finely grated
• 6 ripe Roma (plum) tomatoes (about 545 g / 1 1/4 lb), cored and cut into 1-inch pieces (or 1 28-oz can whole tomatoes, drained and chopped)
• 1/2 tsp kosher salt, plus more to taste
• Pinch of MSG (optional)
• 2 tbsp (30 ml) Shaoxing wine
• 1 tsp (5 ml) Chinese light soy sauce
• 1/4 tsp finely ground white pepper
• 1/2 tsp Chinkiang black vinegar
• 1/4 tsp toasted sesame oil (optional)
• Steamed rice, for serving

Steps

1. Beat the eggs: In a medium bowl whisk eggs, 1/2 tsp salt, water, and 2 tsp oil until the mixture is fully homogeneous and frothy; set aside.
2. Scramble gently: Heat a well-seasoned carbon steel wok over high heat until lightly smoking. Swirl in 2 tbsp oil, lower heat to medium-low, add the egg mixture, and let it set into a sheet before slowly pushing and folding to form large, barely set curds, 2 to 3 minutes. Transfer eggs to a plate and wipe out the wok.
3. Bloom aromatics: Return the wok to medium-high heat and add the remaining 3 tbsp oil. When shimmering, add scallion whites and garlic; stir-fry until fragrant but not browned, about 20 seconds, then add ginger and cook another 10 seconds.
4. Cook tomatoes: Add tomatoes, 1/2 tsp salt, and a pinch of MSG if using. Stir-fry until the tomatoes soften and their juices reach a boil.
5. Deglaze with seasonings: Pour Shaoxing wine around the sides of the wok so it sizzles, followed by the soy sauce. Toss to combine and adjust salt to taste.
6. Finish with eggs: Reduce heat to medium, return the scrambled eggs to the wok, sprinkle in white pepper, and fold until the eggs and tomatoes are evenly sauced and heated through, 2 to 3 minutes.
7. Brighten and serve: Stir in black vinegar, remove from heat, and finish with sesame oil (if using) and scallion greens. Serve immediately with steamed rice.