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DIRECTIONS

Heat the oil in an 8-inch, nonstick skillet over a medium-low flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the sliced scallions and garlic. Stir and fry for about 3 minutes or until the scallion whites are almost translucent but not browned at all. Now add the tomatoes, the ginger, Chinese parsley, and the green chili. Stir and fry over medium heat for 6 to 8 minutes. The tomatoes should not remain watery. Add 1/2 teaspoon salt and the black pepper. Mix, and correct seasonings. Turn off heat.
Beat the eggs lightly with a fork or a whisk. Add less than 1/4 teaspoon salt to the eggs and mix.
Turn heat to low. Add the eggs to the skillet. Stir gently but continuously to scramble the eggs. Remove from the fire when the degree of doneness has been achieved. Serve immediately.