Ingredients:
- 2 scallions, white part sliced thinly, green part 1 in slices
- 1 tbsp canola oil, divided
- 2 garlic cloves, diced
- 1 tsp fresh ginger, diced
- 4 eggs
- 1 tbsp sherry or shao xing wine
- 1/2 tsp sesame oil
- 14 oz crushed tomatoes
- 1 tsp sugar
Directions:
- Combine scallion whites, 1 tsp oil, garlic and ginger in a small bowl. Set aside. Whisk eggs, sherry and sesame oil together in a separate bowl.
- Heat remaining oil in 10 in skillet. Add egg mixture and cook, stirring with spatula until curds form. Do not completely cook. Transfer eggs to a clean bowl.
- Add reserved garlic mixture to now empty pan and cook over medium heat until fragrant. All tomatoes and their juices and sugar. Simmer until almost completely dry. Stir in egg mixture and scallion greens. Stir until heated through.