Chinese Eggs and Tomatoes with Jasmine Rice

I am crazy about this dish. Great tasting and easy, a real surprise. Chinese comfort food. My brother Brian found out about this when he was searching for ways to use his tomato harvest. (Updated)

Ingredients:
One cup of rice, two cups of water, pinch of salt. Make like this.
5 eggs, mush cooked, like this.
One pound ripe tomatoes, quartered. Compari brand is dependable if you don't have a garden. Cherry tomatoes work too.
Four scallions, white parts chopped, green parts sliced 1/2" long
One tablespoon sugar
One teaspoon salt
Some pepper flakes if you feel like it
Olive oil

Directions:
Cook the rice first, so it will be ready.
Cook the eggs as above, slide into a bowl, rough chop them into largish pieces
Using the same hot pan, add a little oil, add the chopped scallions and pepper flakes, stir, add the tomatoes and salt and sugar, and cook  a minute or two until tomatoes are starting to lose liquid, turn heat down a little, cover, and cook a few more minutes.
You are trying for a lot of tomato liquid plus barely identifiable tomatoes.
Add the eggs and green parts of scallions, combine well, serve over rice.

(If your baby leaves you lone and lorn, make this a great, fast meal for one. Use 1/2 lb. tomatoes, 2 teaspoons sugar, 3/4 teaspoon salt, pepper flakes, and put the tomatoes, sugar, salt, scallions and pepper flakes together in a bowl while you cook the rice. When the rice is done, cook the eggs and then the tomato mixture as above. Brown rice also works well in this.)