Classic Tomato and Egg Stir-Fry

Whisk the eggs in a bowl with a pinch of salt and the cornstarch until well combined.

Cut the tomatoes into bite-sized wedges and slice the scallions, keeping the white and green parts separate.

Heat 2 tablespoons of oil in a wok or non-stick skillet over medium-high heat and scramble the eggs until just set, then remove from the pan.

Add the remaining tablespoon of oil to the pan and sauté the white parts of the scallions until fragrant.

Add the tomatoes, sugar, and salt, cooking for 5 minutes until they soften and release their juices.

Return the eggs to the pan along with the soy sauce and stir gently to combine for 1 minute.

Garnish with the green scallion tops and serve immediately over hot steamed rice.