Crack the eggs into a bowl, whisk, and season with a pinch of salt.

Heat a drizzle of oil in a pan over medium heat.

Pour in the eggs and cook, scrambling gently until they are mostly set but still slightly runny on top. Remove from the pan and set aside.

In the same pan, add a bit more oil if needed.

Add the minced garlic and chopped green onions. Sauté for about a minute until fragrant.

Add the tomatoes to the pan along with a splash of water. Cook until the tomatoes soften and start to break down.

Stir in the remaining, sugar, ketchup, and oyster sauce. Mix well to combine.

Pour in the cornstarch slurry, stirring continuously until the sauce thickens.

Return the scrambled eggs to the pan and gently mix everything together.

Serve hot with a bowl of steamed rice. Enjoy!