1 teaspoon Shaoxing rice wine, sherry, or mirin (optional)
½ teaspoon sesame oil (optional)
¾ teaspoon sea salt
3 tablespoons neutral oil, such as grapeseed
2 tomatoes, cored and quartered
pinch of sugar
2 scallions, thinly sliced on the bias (optional)
cooked rice or wheat berries, for serving
Beat eggs with the rice wine and sesame oil, if using, and salt.
Warm grapeseed oil in a large skillet set over medium heat. Using a spatula, push eggs into large, barely set curds, about a minute. Transfer eggs to a plate.
To the same skillet, add the tomatoes, and sprinkle sugar over. Let cook until juicy, about 2 minutes. Add the scrambled eggs back to the pan, stir just to combine, then remove from heat. Top with scallions, if using, and serve with rice.