Chinese Stir-Fried Tomatoes with Eggs

What you need to do

• Beat the eggs, sesame oil, mirin and 1 teaspoon of salt in a medium size bowl. In a small bowl, combine the cornstarch with 2 tablespoons of cold water, then add in the sugar and tomato paste.
• Heat 1 tablespoon of olive oil in a large non-stick pan, over high heat and add in 3 of the spring onions, reserving the rest for garnish.
• Cook the onion for 20-30 seconds, then add the beaten eggs and cook for 45-60 seconds until the eggs start to set but are still runny. Transfer the eggs into a bowl and wipe the pan clean.
• Heat the remaining tablespoon of oil in the pan and once hot add the ginger and cook for 10-15 seconds.
• Add the chopped tomatoes and season to taste with salt. Continue cooking for another 4 minutes, until slightly reduced.
• Now stir in the cornstarch mixture into the tomatoes and cook, stirring until the sauce comes to a boil and thickens.
• Taste for seasoning and if necessary adjust with more salt or tomato ketchup.
• Return the eggs to the pan to heat them up and gently stir through the tomatoes. 
• Serve with the cooked rice and garnish with the remaining spring onions.