Stir-fried Tomato and Egg

(by Linda Ding)

5 large eggs

2 T. vegetable oil, divided

3 medium tomatoes (about 1 lb.), each cut into 6 wedges

salt

white rice for serving

Beat eggs until smooth but not frothy.

Heat 1 T. oil in a non-stick skillet over medium-high heat until hot.

Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds.

Immediately scrape eggs into a bowl.

Heat remaining tablespoon oil in skillet over medium-high heat until hot.

Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes.

Sprinkle 1/4 t. salt over tomatoes and stir to combine.