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• 1 lb Plum Tomatoes
• 1 tablespoon Vegetable Oil
• 5 Large Eggs
• 1 tsp Sesame Seed Oil
• 2 tsp Chicken Bouillon Powder
• 2 tsp Sugar
• 1/2 tsp Pepper
• 1/4 tsp Salt
• 1 Spring Onions
• 2 cups Jasmine Rice

You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes:

Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato).

Make the soft scrambled eggs:

In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.

Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan.

Stir-fry the tomatoes and seasonings:

Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute.

Add eggs, stir-fry, and garnish:

Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice.on of water, plus salt to taste.