Stir-Fried Tomatoes & Eggs

3 large eggs
¼ tsp SIDS SALT & PEPPER
2 tomatoes
2 tbsp rice bran oil
1 tbsp roasted sesame oil
½-1 tbsp soy sauce
1 tbsp saké

In a medium bowl, combine the eggs, SIDS SALT & PEPPER and whisk together.
Cut the tomatoes into wedges and cut them in half crosswise.
Heat the oil in a wok or large frying pan over medium heat. When the wok is hot and about to smoke, add the beaten eggs. After a few seconds, the egg will start to float on top of the oil.
With a blunt-end wooden spatula, swirl the loosely set egg around the pan to continue cooking the rest of the egg. When the bottom of the egg is set but the top is not yet fully cooked, transfer it back to the bowl.
Add the sesame oil to the wok, then add the tomatoes. Stir-fry to coat them with the oil.
Season the tomatoes with SIDS SALT & PEPPER.
Add the soy sauce and saké and let the tomato cook a bit longer, about 1 minute.
When the tomatoes are slightly wilted and tender but still maintain their shape, add the egg back to the wok and quickly toss everything together.
Taste and adjust the seasoning if needed. Serve the stir-fried tomatoes and eggs over steamed rice as a meal. You can also serve it as a side dish without steamed rice.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.