Step 1

Whisk the eggs until combined and season with 1/4 tsp salt and chicken bouillon powder. Heat up a wok with 3 tbsp oil on high heat, then pour it in.

Step 2

Turn the heat down to low-medium and use a flat cooking utensil like a spatula to pull the cooked part toward the center.

Step 3

Give it 10 seconds for another part of the mixture to cook before pulling that into the middle as well. Repeat this step until all of the egg mixture has been pulled in and at least 70-80% cooked or as cooked as you like.

Step 4

Transfer into a bowl for later.

Step 5

Bring the heat back to high and pour in the remaining oil. After 30 seconds, turn it to medium and add the white spring onion heads and garlic to cook for 30 seconds.

Step 6

Turn the heat back up to high and put the tomatoes in.

Step 7

Season with the remaining salt, sugar, chicken bouillon powder, dark soy sauce and tomato paste. Let it simmer for 2 minutes or until the tomatoes have softened to preference. If you would like it saucier, add the water in at this point to a consistency you like.Optional: Taste the sauce and add the vinegar if it isn't tangy enough.

Step 8

Turn the heat to medium, mix up the potato slurry and slowly pour it into the sauce while mixing to thicken it up.

Step 9

Add the eggs back in and toss it gently through the sauce.

Step 10

Garnish with the finely chopped spring onions and serve over hot rice as is!