1. Add 1/4 tsp salt and dash of black pepper to the eggs and beat lightly; add green onions. 2. In a small bowl, mix the pinch of salt, sugar, ketchup, water, and cornstarch. 3. Heat the skillet or wok (med-high), add oil; stir-fry the tomato and the cornstarch mixture. Stir briefly until liquid thickens. Remove from wok and save for later. 4. Clean the skillet or wok (mainly scraping it clear of the tomato mixture) then reheat it and add more oil. 5. Pour in the egg mixture and stir-fry until it becomes slightly firm. 6. Add back in the tomato liquid, stir quickly to mix, making sure not to overcook. 7. Transfer to a serving plate and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
