In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry.
6 ea Eggs, 1/2 tsp Sesame oil, 1 Tbsp Rice wine
In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
1 tsp Corn starch, 1 tsp Sugar, 2 Tbsp Ketchup
If using fresh tomatoes, core and cut them into ½-inch wide wedges.
1 lb Beefsteak tomatoes
Heat a skillet skillet over high heat with 3 tablespoons olive When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
3 Tbsp Olive oil, 3 ea Scallions, sliced
Reheat the pan over high heat with olive oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2 to 3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a sauce-like consistency.)
1 tsp Ginger, minced, 1 Tbsp Olive oil
Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup — you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.