3 eggs - lightly beaten
2 stalks spring onion - cut into 3 cm length
2 tomatoes - cut into wedges
1/2 tsp salt
1/2 tsp sugar
4 tbsp water
Heat 2 tbsp oil in wok. Fry eggs till barely set. Set aside.
Heat 2 tbsp oil in wok again and saute spring onion till aromatic.
Add in tomato wedges and stir fry till soft.
Add water, salt and sugar and saute till aromatic.
Return eggs into wok and saute them till all are mixed up evenly.
Dish up and serve hot with rice.