Cut tomatoes into small wedges and finely chop the scallions. Set aside.

Crack eggs into a bowl. Season with salt, white pepper, sesame oil, and Shaoxing wine. Beat vigorously for about a minute until well combined and slightly foamy.

Preheat wok over medium heat until it just starts to smoke. Add 1 tablespoon oil and immediately pour in the eggs. Scramble quickly into large, soft curds, then remove from the wok while still slightly wet.

Add remaining oil to the wok over high heat. Add scallions and stir for a few seconds, then add the tomato wedges. Sprinkle with sugar and a pinch of salt. Stir-fry for 1 minute.

Cover the wok and cook for 1-2 minutes until the tomatoes are softened and releasing their juices. Uncover, return the eggs to the wok, and stir-fry over high heat until the sauce thickens and coats the eggs.

Serve immediately over steamed white rice.