Chinese-Style Tomato Scrambled Eggs

20231208, #breakfastdiary 916, 9°C/mostly clear, 21 min/workout (Y) With ketchup and corn starch added for extra tang, a brighter look, and a creamy finish — a proper #Chinesestyletomatoscrambledeggs Finely chop chives, onion, and tomato, and prep 2 beaten eggs with salt and pepper. Heat oil in a pan and sauté the chopped onion until translucent. Add the chopped cherry tomatoes and sauté, then stir in 1T ketchup, 1t sugar, 1T water, plus a mixture of 2T water with 1t corn starch, pour it in, simmer a bit longer, and set aside in a bowl. Heat oil in a pan, add salt and pepper to the beaten eggs, pour them in, and stir. Right at the moment you're unsure whether the eggs are cooked or not, turn off the heat, pour in the tomato mixture, and mix evenly. Finish with the chopped chives~ Oh, and this is meant to be eaten over rice, like a rice bowl. Recipe from KP Kwan's YouTube channel, #TasteofAsianFood. Just adding this one thing changes tomato scrambled eggs completely — #Chinesestyletomatoscrambledeggs