Prepare the Eggs: Crack 3 large eggs into a bowl. Season with salt and pepper, beat until smooth, and set aside.

Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a wok, pour in the eggs, cook undisturbed for 30 seconds, then gently stir until softly scrambled and slightly runny. Remove from pan.

Sauté Aromatics: Add another tablespoon of vegetable oil to the wok, add minced garlic and white parts of green onions, sauté for 15 seconds until fragrant.

Cook the Tomatoes: Add diced tomatoes, ketchup, oyster sauce, and sugar. Cook for 2-3 minutes until tomatoes soften and juice up.

Combine and Finish: Return scrambled eggs to the wok, fold into the tomato mixture and cook for another 1-2 minutes. Drizzle sesame oil and garnish with green onion tops before serving.