Chinese Scrambled Eggs With Tomato Recipe

Ingredients (18)

• For the Scrambled Eggs:
• 6 large eggs (305g)
• 1/2 teaspoon kosher salt, plus more to taste
• 1 tablespoon (15ml) water
• 5 tablespoons plus 2 teaspoons (85ml) neutral oil, such as peanut oil, divided
• To Finish:
• 4 scallions, white and light green parts minced, dark green parts sliced thinly on the bias, divided
• 4 small garlic cloves (15g), finely minced
• One 1/2-inch piece (10g) fresh ginger, peeled and finely grated
• 6 ripe Roma (plum) tomatoes (about 1 1/4 pounds; 545g), cored and cut into 1-inch pieces, or one 28-ounce (794g) can whole peeled tomatoes, tomatoes drained then cut into 1-inch chunks
• 1/2 teaspoon Diamond crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
• 1 dash MSG (optional)
• 2 tablespoons (30ml) Shaoxing wine
• 1 teaspoon (5ml) Chinese light soy sauce
• 1/4 teaspoon finely ground white pepper:
• 1/2 teaspoon Chinkiang black vinegar
• 1/4 teaspoon toasted sesame oil (optional)
• Cooked rice, for serving