Prep Tomatoes: Slice the tomatoes into thin wedges so they cook quickly and release just the right amount of juice.
Prep Eggs: Crack the eggs into a bowl and beat them with chopsticks or a fork.
Stir Fry Egg Until Fluffy: Heat the wok with 2 tablespoons of cooking oil over medium-high heat. Pour in the eggs and use a spatula to spread them out evenly. Stir fry while breaking them up until soft and fluffy (do not overcook). Keep the eggs slightly runny and set them aside.
Sauté the Aromatics: In the same wok, add a bit more oil. Toss in the white parts of the scallions and stir-fry until fragrant (10 seconds). Add in tomatoes and 1 tsp of salt, stir-fry until they start to soften and release their juices.
Bringing It All Together: Add 1 tbsp of light soya sauce. Add ketchup (1 tbsp) for an added tangy taste and texture if you like. Add a dash of sesame oil. Serve and garnish with green onion.
