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Chop the tomatoes into big chunks.
Finely chop the scallion and garlic clove.
In a bowl, crack the eggs, add a pinch of salt and Shaoxing wine, whisk until blended.
Heat a wok/skillet, pour vegetable oil, pour in the egg mixture and scramble.
Remove eggs from pan, add more oil, sauté garlic, then add tomatoes.
Stir tomatoes until soft with juice pooling out, add salt and sugar.
Return eggs to the pan, stir to incorporate, add soy sauce.
Add most of the scallion, stir, transfer to a plate and sprinkle remaining scallion on top.