Step 2

In a cold 8–10 inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of egg starts to set on the bottom, gently push the eggs in one direction to create soft layers. Cook, stirring continuously, until the eggs are mostly set but still slightly wet and shiny, 2–5 minutes. Remove to a plate. Wipe out the pan if needed.

Step 3

Add the sesame oil to the pan, then add the tomatoes and stir-fry over medium heat until 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.

Step 4

Return the eggs to the pan with the tomatoes and stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with sliced spring onions and serve with steamed jasmine rice.