In a non-stick pan, add 1 tablespoon of oil, spring onions and ginger. Cook on medium heat until golden. About 1 minute.
Add tomato wedges, sugar and lightly season with salt. Cook and soften tomatoes on medium heat, stirring occasionally. About 4 - 5 minutes.
Whilst tomatoes are cooking, crack eggs into a large bowl, add shaoxing wine and salt. Whisk well, set aside.
Once tomatoes have softened, remove and discard the ginger slices. Push tomatoes to the rims of the pan, making space in the middle of the pan. Add the remaining tablespoon of oil into the middle of the pan. Increase heat to high and allow oil to heat up for about 10 seconds, then pour whisked eggs into the pan.
Let the eggs set and form shape (when it's starting to look like scrambled eggs) before stirring each time, about 20 seconds apart. (note 2)
Once eggs are cooked through, about 2 or 3 minutes, turn the heat off. Immediately transfer onto a plate. (note 3)
Serve with rice!