Ingredients

• 3 large size eggs
• 3 large size tomatoes cut in cubes
• 4 spring onions chopped
• cooking oil
• 1 tsp chopped fresh ginger
• 1 cup chicken stock
• 1 tsp soy sauce
• 1 tsp white wine
• 1 tsp sesame oil
• pinch of sugar and salt
• 1 tsp cornstarch

Method

1. In a bowl beat the eggs and add a pinch of salt.
2. Heat a tsp of oil in a non-stick skillet, fry the egg and flip on the other side once the bottom is done. Break the scrambled eggs and set aside.
3. The same skillet add some more oil and fry the ginger and tomatoes for 3 minutes.
4. Add in the eggs.
5. In another bowl mix the soy sauce, white wine, sugar, sesame oil and cornstarch in chicken stock.
6. Pour it in, low heat, stir and simmer for 2 minutes or until sauce gets thick.
7. Put it in a plate and garnish with chopped onion.