Tomato and egg stir-fry

Ingredients

• 1 1/2 cups jasmine rice
• 6 large eggs
• 1 tsp toasted sesame oil
• 3 tbsp vegetable oil, divided
• 4 ripe tomatoes, cut into wedges
• 2 tsp sugar
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 2 scallions, sliced
• Salt

Steps

1. Cook the rice according to the package directions.
2. Beat the eggs with 1/2 tsp salt and the sesame oil.
3. Heat 2 tbsp of the oil in a wok over medium-high heat. Cook the eggs, stirring gently, until set in large firm curds, then move them to a plate.
4. Add the rest of the oil and the tomatoes. Stir-fry for 3 minutes, until they soften and release their juice.
5. Stir together the sugar, ketchup, soy sauce, cornstarch and 1/4 cup of water. Add it to the pan and simmer for 1 minute, until glossy.
6. Return the eggs, add the scallions and fold everything together. Serve over the rice.