Xīhóngshì Chǎo Jīdàn (Chinese Stir-Fried Tomatoes and Eggs) | America's Test Kitchen

Ingredients

• 4 scallions , white parts sliced thin, green parts cut into 1-inch lengths
• 3 tablespoons vegetable oil , divided
• 3 garlic cloves , sliced thin
• 2 teaspoons grated fresh ginger
• 8 large eggs
• 2 tablespoons Shaoxing wine or dry sherry
• 1 teaspoon toasted sesame oil
• 1 teaspoon table salt , divided
• 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, cut into 1-inch pieces
• 2 teaspoons sugar