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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.
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.
In the remaining pan, drizzle another tablespoon of oil, stir fry the garlic with medium heat until fragrant.
Then add the tomato wedges and cook until soft. Stir occasionally and season with salt and sugar.
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.
Remove from heat and transfer to plate. Serve immediately over a bed of warm rice or stir fry noodles.