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Start cooking your rice according to package instructions.
In a bowl whisk the eggs together.
Heat olive oil in a large pan and scramble the eggs until just cooked. Remove from the pan and set aside.
In the same pan, cook the chopped spring onions for a few minutes.
Add the garlic and ginger and cook for another minute.
Add the cherry tomatoes and diced tomatoes.
Season with soy sauce, rice vinegar and honey.
Cover with a lid and let simmer for about 10 minutes to help soften the cherry tomatoes.
Gently crush the cherry tomatoes with a fork or potato masher and simmer for another 2-5 minutes.
Add the eggs back into the pan and gently mix everything together.
Serve warm over rice.