Step 1

Beat the eggs in a medium-size bowl and season with salt and white pepper. Cut the tomatoes into wedges and dice the spring onion and gather all the ingredients and seasonings.

Step 2

Heat the large wok or pan into medium-high heat and drizzle one tablespoon of oil. Add the whisked egg and let it set for a few seconds, then stir it gently and crumble it into medium bite size pieces. Remove from pan, set it aside. Keep it warm.

Step 3

In the remaining pan, drizzle another tablespoon of oil, stir fry the garlic with medium heat until fragrant.

Step 4

Then add the tomato wedges and cook until soft. Stir occasionally and season with salt and sugar.

Step 5

Next, add the crumbled eggs and follow with spring onions. Drizzle a teaspoon of sesame oil. Make a taste test and adjust more salt or sugar to your taste.

Step 6

Remove from heat and transfer to plate. Serve immediately over a bed of warm rice or stir fry noodles.