Tomato Egg Stir-fry

1. In a bowl, crack 5 eggs and add the sesame oil, shaoxing wine, white pepper, and salt. Whisk well and set aside.
2. Cut the tomatoes in half and cut each half into three wedges.
3. Mince the garlic and chop the scallions (keep the white and green parts separated).
4. Heat 1 tbsp of oil in wok or deep pan.
5. Pour in the egg mixture and scramble until slightly underdone. Remove and set aside in a bowl.
6. In the same pan, heat up the remaining tbsp of oil and add the white part of the scallion and garlic.
7. Cook for a minute, then add the tomatoes.
8. Stir in the salt, sugar and water, mix well.
9. Once the tomatoes have softened, about 2-3 minutes, mix in the cooked eggs.
10. Season with soy sauce and salt to taste.
11. Top with green part of the scallions and serve with rice. **Optional - drizzle some chili oil on top!**