Stir-fried eggs with tomato

Beat the eggs until smooth and homogenous.

Add the cubed butter and a dash of fish sauce to the eggs.

Mix the cornstarch and water into a slurry; stir half into the eggs and save half for the sauce.

Preheat the wok until smoking, reduce to medium-low, swirl in oil and pour the eggs into the middle.

Give the eggs a few lazy swirls, leaving plenty still loose; return them to their bowl and wipe out the wok.

Cut the tomatoes into chunks and remove the cores.

Add oil, stir-fry the scallion whites and light greens briefly, then add the tomatoes.

Season with a little salt, about a teaspoon of sugar and about a tablespoon of ketchup.

Add the rest of the cornstarch slurry and a little white pepper.

Return the half-cooked eggs to the sauce.

Fold in cilantro and scallion greens; serve over rice with more cilantro and scallions as garnish.