Wash the cherry tomatoes thoroughly.

Cut the cherry tomatoes in half.

Place the cut tomatoes in a bowl and mix gently with 1/2 tbsp sugar.

Slice the green onion lengthwise, including the thicker root part.

Heat 4-5 tbsp of oil in a pan or wok over medium heat.

Add the green onion to the heated oil and reduce to low heat.

Cook the green onion until fragrant, then add the sugared tomatoes.

Stir-fry the tomatoes gently to avoid breaking them.

Prepare the egg mixture by whisking 3 eggs with 1 tbsp oyster sauce and 1 tbsp cooking wine.

Pour the egg mixture into the pan and increase the heat to high.

Sprinkle 1 pinch of pepper as the edges of the eggs start to cook, then turn off the heat.

Gently stir the eggs and tomatoes in a circular motion using residual heat.