Scrambled eggs with tomatoes and rice

Ingredients:

• 3 tsp neutral vegetable oil
• 1 teaspoon finely grated ginger
• 1 green onion, thinly sliced ​​(separate the white part from the green part)
• 900 g plum tomatoes (6–8 medium), cored and cut into 5 cm pieces.
• 1 tbsp. l. shaoxing wine
• 1 teaspoon of sugar
• 1/8 tsp ground white pepper
• 2 tsp cornstarch
• 5 large eggs, beaten
• 1 tsp. dark sesame oil
• 3 cups steamed jasmine rice

Preparation:

1. In a large nonstick skillet, heat 2 teaspoons of vegetable oil over medium-high heat until shimmering. Add the ginger and white part of the green onion and cook, stirring, until the onion is light golden, about 30 seconds. Add the tomatoes and spread them out into an even layer. Cook for 1 minute. Reduce the heat to medium.
2. Add Shaoxing wine, sugar, white pepper, and 0.5 teaspoon salt. Stir and simmer for 5 minutes. Using the back of a wooden spoon or a spatula, mash the large tomato pieces until they soften. Continue cooking until the mixture resembles a thick, chunky tomato sauce, 5–10 minutes.
3. In a small bowl, combine the cornstarch with 2 teaspoons of cold water until smooth. Pour into the sauce and stir until fully incorporated. Cook until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
4. Wipe the skillet dry and add the remaining 1 teaspoon of oil. Add the eggs and sprinkle with 1/2 teaspoon of salt. Cook over medium-low heat. When the eggs begin to set, continue cooking, stirring with a spatula to form large clumps, until the eggs are almost completely soft, 1 to 2 minutes.
5. Carefully pour the tomato mixture back into the pan. Stir gently. Remove from heat and drizzle with sesame oil. Divide among 4 shallow bowls along with the rice. Sprinkle with the remaining green onions. Serve hot.