Chinese Tomato Egg Stir Fry

1. Slice the tomatoes in half, remove the tough stem from each half, and cut each half into thirds (about 6 slices per tomato).
2. Make the soft scrambled eggs: in a cold 8- to 10-inch non-stick skillet, add the vegetable oil and beaten eggs, then turn the heat to medium. Once a thin layer begins to cook on the bottom, push the eggs in one direction to create layers, gently stirring until mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove to a plate and wipe out the pan if needed.
3. Add the sesame oil to the pan, then the tomatoes, and stir-fry over medium heat until softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar and white pepper and toss until dissolved, about 1 minute. (You can use ¼ cup chicken broth in place of the bouillon, thickened with 2 tsp cornstarch dissolved in 1 tbsp water, plus salt to taste.)
4. Return the eggs to the pan and stir-fry for about 2 minutes to heat through and combine. Taste and add salt only if needed.
5. Sprinkle with the spring onions and serve with steamed rice.

Tips from the ZestyPlate Kitchen

• Pull the eggs from the pan while they're still a touch underdone. They finish cooking when they go back in later.
• Reach for ripe, juicy tomatoes. Their juices are what make the sauce.
• A pinch of sugar tempers the tomatoes' acidity and rounds the whole dish out.
• Stop cooking the tomatoes while they still hold their shape, soft but not mushy.