Tomato Scrambled Eggs That Make You Want Extra Rice (Sweet Flavor)

Make cross cuts on the tops and bottoms of the tomatoes, blanch them in hot water, then cool and peel. Or, make cross cuts, hold the tomato over a flame using a fork until the skin curls up, cool, and peel. Or, freeze the tomatoes until firm, then run them under cold water to peel.

Peel and dice the tomatoes, set aside.

Beat 3 eggs with a pinch of salt. For fluffier eggs, add a tablespoon of water.

Heat the pan with oil, and pour in the egg mixture.

Stir and break the eggs into pieces. Cook until just set, not fully done, as it will cook further later.

The eggs should look like this once removed, just set.

Heat the pan with oil, add ginger and garlic, and sauté until aromatic.

On medium-high heat, add the tomatoes and stir-fry.

Cook until the tomatoes release juice and become saucy.

Add 300ml of water to about 800ml of stewed liquid.

There should be just enough water to slightly submerge the tomatoes. Simmer for 3 minutes on medium heat.

Add 2 tablespoons of tomato ketchup, about 10g.

Add half a tablespoon of soy sauce. Avoid adding too much soy sauce as the flavor may dominate.

Add a tablespoon of salt, approximately 2g.

At around the 3-minute mark, the water should be reduced and thickened. Add another 300ml of water and continue to cook.

Add a heaping tablespoon of sugar (approximately 15g). Add sugar gradually to control sweetness. Add about 5ml of white vinegar and simmer for 3 minutes.

After 3 minutes, there should be about 100ml of liquid left. Mix cornstarch with water to make a slurry, and add it to the tomato mixture.

Cook on high heat for 30 seconds to thicken.

Add the scrambled eggs back into the pan and mix.

Cook until the sauce clings to the spoon as shown. Serve and enjoy.

Rich, fragrant, sweet, and absolutely perfect with rice!

The rice is evenly coated with sauce while keeping each grain intact.