Chinese Egg and Tomato is a simple yet flavorful dish straight from the Chinese home kitchen. Fluffy scrambled eggs pair beautifully with the sweet and savory flavors of the tomato.
Combine eggs, Shaoxing wine, chicken stock granules, salt and ground white pepper in a bowl. Beat until the eggs are slightly frothy.
Heat 3 tablespoons of cooking oil in a wok over medium-high heat. Pour the egg mixture into the wok and leave it untouched for about 20 seconds before scrambling the eggs.
Remove the scrambled eggs from the wok while they are still slightly soft and runny.
Add 1 tablespoon of cooking oil to the wok, then add the tomato wedges.
Allow the tomatoes to char slightly for about 30 seconds, then flip them over.
As soon as the tomatoes have softened, return the eggs to the wok. Stir to combine.
Sprinkle the sugar over the eggs and tomatoes, then stir to distribute the sugar evenly throughout the dish.
Turn off the heat, then add the scallions. Transfer to a serving plate.