6 eggs, beaten (seasoned lightly with 1/4 tsp. salt & 1/4 tsp. pepper)
3 ripe tomatoes, chopped
2 scallions, minced
1 clove garlic, minced
1 tbsp. sweet chili sauce
1 tbsp. ketchup
1-2 tsp. low-sodium soy sauce
1/4 tsp. sesame oil
1 tbsp. water
1 tsp. cornstarch
1. Mix sweet chili sauce, ketchup, soy sauce, water, sesame oil, and cornstarch in a small bowl. Set aside.
2. Heat a small amount of vegetable oil in a skillet. Add garlic and half of minced scallions. Stir briefly and add beaten eggs. Cook until the eggs just begin to set.
3. Push eggs to one side of the skillet and add tomatoes to the other side. Add the reserved chili-ketchup mixture to the tomatoes and cook about 30 seconds-1 minute.
4. Stir the tomato mixture together with the egg mixture; taste & add a pinch of salt if needed. Remove to a serving dish. Garnish with the remaining minced scallion. Serve with white rice.