Stir-fried Tomato and Egg with Perilla Oil

Cut the tomato and green onion into bite-sized pieces.

Crack the eggs into a bowl, add a pinch of salt, and mix well.

Heat perilla oil in a pan and stir-fry the green onion to bring out the aroma.

Pour in the beaten eggs and scramble until half-cooked, then remove from the pan.

Add the tomato to the pan and stir-fry, then return the eggs to the pan.

Mix everything together and stir-fry evenly. Season to taste.