0. Start by cutting tomatoes into small wedges and finely chop the scallion, separate white and green part of scallion. Crack 4 eggs into a bowl and season with salt, white pepper, sesame oil, and Shaoxing wine. Beat eggs for a minute.

1. Heat oil in a medium-sized skillet or wok over medium-high heat. When oil is ready, add egg and cook until the bottom side is done, but the top is still raw, about 30 seconds. Scramble the eggs while chopping into bite sized pieces, until the egg is just cooked but not fully cooked. Turn to lowest heat, transfer egg to a plate, and set aside

2. Add oil and the white part of the scallion and turn back to medium-high heat. Stir the scallion a few times until fragrant. Add tomato and stir fry until the texture becomes soft. Stir-fry and then add sugar, salt, and water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.

3. Quickly mix everything together with a spatula until evenly seasoned. Taste the dish and adjust seasoning by adding a bit more sugar or salt if needed if bland or tomatoes too sour. Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!