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Chop 2 large, ripe tomatoes into big chunks.
Finely chop 1 scallion, and 1 garlic clove.
In a bowl, crack 3 eggs and add a pinch of salt and 1 tsp. Shaoxing wine or rice wine. Whisk until the mixture blends into a foamy yellow liquid.
Heat a wok (or skillet) over medium-high, then pour in vegetable oil and the egg mixture.
After the eggs are mostly set but still somewhat runny, turn off the heat and scramble them. Transfer to a bowl.
Add a little more oil to the pan, heat over high, then stir-fry diced garlic and add tomatoes. Cook until soft.
Stir in salt and sugar. Return the eggs to the pan, add soy sauce, scallion, and stir.
Transfer to a plate, sprinkle remaining scallion on top, and serve.