Tomato Rice Cake Stir Fry

Bring a pot to boil and boil the rice cake for 3 minutes. Heat oil in a pan. Scramble an egg and set aside, then in the same wok grease with oil to sauté pork until lightly cooked. Add cooking wine, soy sauce, dark soy sauce, and salt. Stir to combine. Add onion and tomatoes and add water and simmer until tomato becomes mushy, but still with some sauce left. Pour in the rice cake, mix well and add back the egg and cook for another 5 minutes with lid on until rice cake is soft. Finish with scallions and serve hot.