Chinese Scrambled Eggs with Tomato

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subheading: For the Scrambled Eggs:

6 large eggs (305g)

5 tablespoons plus 2 teaspoons (85ml) neutral oil, such as peanut oil, divided

subheading: To Finish:

4 scallions, white and light green parts minced, dark green parts sliced thinly on the bias, divided

4 small garlic cloves (15g), finely minced

One ½-inch piece (10g) fresh ginger, peeled and finely grated

6 ripe Roma (plum) tomatoes (about 1 ¼ pounds; 545g), cored and cut into 1-inch pieces, or one 28-ounce (794g) can whole peeled tomatoes, tomatoes drained then cut into 1-inch chunks

½ teaspoon Diamond crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight

1 dash MSG (optional)

2 tablespoons (30ml) Shaoxing wine

1 teaspoon (5ml) Chinese light soy sauce

¼ teaspoon finely ground white pepper

½ teaspoon Chinkiang black vinegar

¼ teaspoon toasted sesame oil (optional)

Cooked rice, for serving

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