Chinese Tomato Egg Stir Fry Recipe

0 In a bowl, crack 5 eggs and add the sesame oil, Shaoxing wine, white pepper, and salt. Whisk well and set aside.
1 Cut the tomatoes in half and cut each half into three wedges.
2 Mince the garlic. Chop the scallions (keep the white and green parts separated).
3 Heat 1 tablespoon of oil in a wok or deep pan. Pour in the egg mixture and scramble until slightly underdone. Remove and set aside in a bowl. 
5 In the same pan, heat the remaining tablespoon of oil over medium-low heat. Add the garlic and white part of the scallion and cook for 2 to 3 minutes. Keep an eye on them to prevent them from burning or browning too quickly. 
6 After one minute, add the tomatoes and increase the heat to medium-high. Stir in the salt, sugar, and water then mix well. 
8 Once the tomatoes have softened, about 2-3 minutes, mix in the cooked eggs. Season with soy sauce and salt to taste.
10 Garnish with the green part of the scallions and serve with rice.
11 Optional - drizzle some chili oil on top!