Instructions

• Beat eggs, sesame oil, mirin, and 1 teaspoon salt in medium-sized bowl. In separate small bowl, combine cornstarch with 2 tablespoons cold water, then add sugar and tomato paste.
• Heat 1 tablespoon extra virgin olive oil in large non-stick pan over high heat. Add 3 green onions and cook for 20 to 30 seconds, then add beaten eggs and cook for 45 to 60 seconds, until eggs start to set but are still runny. Transfer eggs into a bowl and wipe pan clean.
• Heat remaining tablespoon olive oil in pan. Once hot, add ginger and cook for 10 to 15 seconds. Add chopped tomatoes and season with salt to taste. Continue cooking until slightly reduced (about 4 minutes).
• Stir cornstarch mixture into tomatoes and cook, stirring until sauce comes to a boil and thickens. Adjust seasoning with more salt or ketchup, if desired. Return eggs to pan to reheat, gently stirring through tomatoes.
• Serve over cooked rice and garnish with remaining green onion.