Tomato Stir-fry with Eggs | 西红柿炒鸡蛋

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Canola oil for stir-frying

3 eggs

3 medium tomatoes

3 green onions

1/4 teaspoon sugar

1 pinch salt 

Cooked rice 

Beat eggs in bowl. Season lightly with salt. Coat wok with oil and heat up over high heat. Scramble eggs quickly--I remove them when they're still a little under. Cut tomatoes into chunks and chop up the green onions. Recoat the same wok with oil and heat over medium heat. Throw in the green onions and stir-fry briefly. Add tomatoes and cook down. Reduce heat and/or add water if they start to dry out. Add eggs, stir, and immediately remove from heat. Season with sugar and salt, adding more of either if needed. Serve over white rice. 

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