4 eggs
1 teaspoon Shaoxing rice wine, sherry, or mirin (optional)
1⁄2 teaspoon sesame oil (optional)
3⁄4 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

1. Beat eggs with the rice wine and sesame oil, if using, and salt.

2. 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.

3. 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.