While heating up your cast iron wok/pan. Beat your eggs in a mixing bowl until smooth. Edd a pinch of salt. Ideally add 1 Tsp of Chinese rice wine, aged 5 years is better. Slice tomatoes into 8 pieces per tomatoe.
Add lard(my favorite and believe it or not it is very healthy kind of oil with perfect Omega 3/6 combo) into smoking hot cast iron wok, wait a few seconds until the lard is melting. Pour egg mixture into hot oily pan. Scramble quickly until eggs are fluffy. Set aside
Add a little more oil, about 1 Tsp of lard, dump tomatoes into the hot wok. Sautee for about 15 seconds until you saw juice starts to come out but not too much. Season it with sea salt.
Mix previous scrambled eggs in, sautee for another 10 seconds. Adjust salt if necessary. Right before plating, sprinkle green onions and mix. Transfer into a large bowl and service with rice immediately.
