CHINESE EGG AND TOMATO STIR-FRY OVER RICE
Ingredients according to the size of your family. 
Whisk eggs with salt and pepper.
Pour into hot skillet filmed with oil and cook quickly, folding gently several times, until half-cooked. Remove to platter.
Heat a bit more oil in skillet.
Over high heat, add scallions (white part), cook 15 seconds or so, then add chopped tomatoes (fresh or canned will do), and salt and sugar to taste. Cook a few minutes, then return eggs to pan and continue stir-frying until eggs are done to your liking.
Serve hot, sprinkled with green scallion tops.
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