Step 1

Whisk the eggs along with pepper and fish sauce.

Step 2

Heat 1.5 Tbsp of oil in a non-stick skillet over medium-high heat. When the oil is hot, add the tomatoes, soy sauce, and sugar, and stir well. Cook for 1-2 minutes, or until the tomatoes soften slightly but keep their shape. Mix in the green onions, then quickly transfer everything to a plate or bowl.

Step 3

Wipe the pan clean with a paper towel and place it back on high heat. Add another 1.5 Tbsp of oil and heat it until hot. Pour in the eggs and quickly scramble them with a spatula until they are mostly cooked, leaving them a little bit runny. Add the tomatoes and gently fold them into the eggs until everything is just combined and the eggs are fully cooked. Garnish with more scallion, if desired, and serve immediately over jasmine rice.

Step 4

You can also on drizzle more soy sauce, hot sauce, chili oil or chili crisp for more flavor.