In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.

If using fresh tomatoes, cut them into 1/2-inch wide wedges. If using canned, Brook brand has a can that is 565 grams, whole peeled tomatoes in juice that would work great, just chop up the tomatoes and use the juice as well.

Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.

Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the tomatoes have softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a sauce like consistency.)

Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup, you want a savory, tart-sweet sauce. Stir the eggs in the bowl to break them up a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.