Beat eggs in a bowl and season with salt to taste. Roughly chop tomato to desired size.
Heat a frypan till hot, then add 1-2 tbsp of oil. Once the oil is hot, add beaten eggs into pan and slowly scramble the eggs with a spatula. Once the eggs have just set (no longer liquid), remove eggs from pan. Do not cook the eggs for too long as they will be cooked a second time.
In the same frypan, add a little more oil. Fry spring onions till fragrant.
Add tomatoes & salt to taste. The salt helps to draw out water from the tomatoes, speeding up the cooking process. Stir fry for a minute then cover with a lid. Reduce the heat and let tomatoes cook for 2-3 minutes, until desired softness.
Remove lid. Add tomato ketchup & sugar, then stir fry. Add some water if you prefer more sauce.
Return eggs to pan and mix evenly with tomatoes. Once well-mixed, remove tomatoes & eggs and serve with rice.