Tomato and eggs
Heat enough oil to lightly coat the bottom of a wok (about 1 Tbsp of oil). Keep the heat at about medium – we definitely do not want to overcook the eggs. Beat the eggs and add a pinch of salt and white pepper to the mixture. Pour the eggs into the wok, swirl it around and using a spatula gently push the eggs in toward the middle.
Once the eggs are about 70% cooked remove from heat and place back into the bowl you used to beat the eggs. Add additional oil into the wok and once its heated toss in the diced Roma Tomatoes. Cook it down so that it starts to caramelize a little so that the natural sweetness of the tomato comes out. Add in the sugar and the ketchup. If it seems like it’s a little dry, you can add in a couple of tablespoons of water it should look like a syrupy tomato sauce. At this time add back in the eggs and gently fold it into the tomatoes. Season with salt and white pepper (dashi - optional) to taste and top with green onions. This is my go to for a fast dish on a week day.