Begin by slicing each roma tomato in half lengthwise.

Remove the core and cut each half into three wedges, then chop the wedges into thirds crosswise to create bite-sized pieces.

In a bowl, whisk the 5 large eggs with 2 1/2 teaspoons of fish sauce and ground pepper until no big egg whites remain.

In a non-stick skillet, heat 1 tablespoon of oil over medium-high heat.

Add the prepared tomatoes, together with 2 1/2 teaspoons of soy sauce and 1 teaspoon of brown sugar.

Cook until the tomatoes soften but still hold their shape, about 1-2 minutes. Stir in the green onions and transfer the mixture into a bowl.

Wipe out the same skillet, return it to the heat, and add another tablespoon of oil. Let it heat until shimmering.

Pour in the beaten eggs and scramble gently until they are about 80% done.

Fold in the tomato mixture gently into the almost-cooked eggs, mixing just until everything is well combined and the eggs are fully cooked.

Transfer the scrambled eggs and tomatoes to a serving dish alongside a mound of jasmine rice.