Tomato Scrambled Eggs 番茄炒蛋 by Lin Sipei

- 5 eggs (beat well)
- 3 medium tomatoes (cut into wedges, u may add more if u like tomatoes)
- 1 tbsp of light soya sauce
- 1 tsp of cornflour (mix with 2tsp of water)
- 3 tbsp of sunflower oil

1. Add 1 tbsp of oil in heated wok and stirfry tomatoes til they are half-cooked. Remove from wok and set aside.

2. Add light soya sauce to beaten eggs, mix well.

3. Put 2 tbsp of oil into heated wok on high heat, put in eggs. When eggs starts to coagulate, make twirling motions with spatula gently.

4. When eggs are half-cooked, put in tomatoes. Set fire to low-medium, gently stirfry.

5. When eggs are abt 90% cooked, add in cornflour water. Cook til eggs are done and serve!