Crack the eggs into a bowl. Add a pinch of salt and a little white pepper. Whisk the eggs with a fork or whisk until the egg whites and yolks are well combined and slightly frothy.

Heat 1 - 2 tablespoons of vegetable oil in a wok or large non - stick frying pan over medium - high heat. Pour the whisked eggs into the pan. Let the eggs cook for a few seconds until the bottom starts to set, then use a spatula to gently scramble the eggs, breaking them into small pieces. Once the eggs are mostly cooked but still a bit moist, remove them from the pan and set aside.

Add another tablespoon of vegetable oil to the pan if needed. Add the minced garlic and stir - fry for about 30 seconds until fragrant.

Put the tomato wedges into the pan. Sprinkle the sugar, light soy sauce, and the remaining 1/4 teaspoon of salt over the tomatoes. Stir - fry the tomatoes for 2 - 3 minutes, gently pressing them with the spatula to release their juices and help them break down slightly.

Return the scrambled eggs to the pan. Add the chopped green onion. Stir everything together gently for about 1 minute, until the eggs are coated with the tomato sauce and heated through.