Crack eggs into a bowl and mix with a fork, then add the salt, sesame oil, Shaoxing wine, and ground white pepper as desired, mix well.
Heat 2 tablespoons of the oil in a skillet or wok, when hot, add the egg mixture, use a spatula to move the eggs around and cook to form lumps, gently breaking up larger into smaller lumps.
When the eggs are just cooked and not runny, removed from the pan to a plate and set aside.
Wipe out the pan with a paper towel, and add the remaining 1 tablespoon of cooking oil, when hot, add the tomato wedges and just give a few quick stirs to start to soften them.
Sprinkle in the sugar and add the 2 tablespoons of water, give a quick stir, then cover to steam for 30 seconds.
Add the eggs back to the pan, and stir fry for 30 seconds.
Transfer to a serving dish.
Serve with rice on the side, enjoy.