Begin by cracking 3 large eggs into a medium-sized bowl. Season them with a pinch of salt and pepper, then whisk vigorously until the mixture is smooth and well combined. This step is crucial for achieving fluffy eggs later in the Tomato Egg Stir Fry. Set the bowl aside as you prepare the other ingredients.

Heat 1 tablespoon of vegetable oil in a wok over medium heat. Once the oil shimmers, pour in the beaten eggs and allow them to sit undisturbed for 30 seconds. Use a spatula to gently stir the eggs, cooking for about 1 minute until they are softly scrambled and still slightly runny. Transfer the eggs to a plate and cover to keep warm.

In the same hot wok, add another tablespoon of vegetable oil. Toss in the minced garlic and the white parts of 2 green onions. Sauté them for about 15 seconds or until fragrant, being careful not to burn the garlic. This vibrant mixture will serve as the flavorful base for your Tomato Egg Stir Fry.

Next, add 3 medium diced tomatoes to the wok along with 2 tablespoons of ketchup, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Stir everything together and let it cook for 2-3 minutes. Keep an eye on the mixture as the tomatoes soften and release their juices, creating a delicious sauce that enhances the flavor profile of the dish.

Once the tomatoes are cooked down, gently fold the scrambled eggs back into the wok with the tomato mixture. Stir for an additional 1-2 minutes until everything is heated through and mixed well. Finally, drizzle 1 teaspoon of sesame oil over the stir fry, garnish with the reserved green onion tops, and your Tomato Egg Stir Fry is ready to serve.