Beat the eggs with a generous pinch of salt. Set all the ingredients by the side of the stove.
Heat a wok over medium-high heat. Drizzle half the oil around the edge of the wok. Add the ginger and scallion whites and stir-fry until fragrant, about 20 seconds. Add the eggs to the wok, pause just long enough to let the edges of the eggs start to set, and then stir-fry into large, soft curds. Slip the eggs out of the wok onto a plate. Wipe out the wok if there is set egg sticking to it.
Re-heat the wok, and then add the remaining oil. Add the tomatoes, sprinkle with salt and sugar and continue stir-frying until soft, about 1 minute. Add the wine and toss to combine. Then add in the scallion greens; drizzle with the sesame oil. Return the eggs to the wok and stir fry, breaking them up if needed to combine with the tomatoes. Add the cilantro and transfer to a bowls or a platter. Serve with rice or Chinese steamed buns.