Whisk 2-3 eggs together with a small splash (1 tbsp) of shaoxing wine and a pinch of white pepper (1/4 tsp) in a bowl.
In another small bowl, mix up a sauce of 1 tsp oyster sauce, 1 tsp soy sauce, 1 tsp sesame oil.
Heat your skillet up and add in 2-3 chopped medium tomatoes. I like them in big chunks so they don't break down too quick. Cook them only briefly until soft and slightly caramelized but not completely mushy.
Add in your mixed soy / oyster / sesame oil sauce.
Pour in your whisked eggs. Gently stir eggs as they cook. Add salt and additional pepper to taste.
Cook until eggs are set but not overcooked. (If you overcook, the eggs will get grainy and the water releases from the tomatoes and it's not very appetizing).
Immediately spoon into a bowl on top of hot rice, add sesame seeds / furikake / diced green onions / a drizzle of kewpie mayo if you wish.
