In a medium-sized mixing bowl, beat the eggs well with the all-in-one seasoning and sesame oil.
Next, make the slurry. In a small bowl, add the cornstarch and 1 tablespoon water, and stir until well combined.
Stir in the sugar, tomato ketchup, rice wine, juice and mushroom powder.
If using fresh tomatoes, core and cut them into thick, ½-inch wide wedges.
In a wide nonstick skillet over high heat, heat 2 tablespoons of oil. When the oil shimmers, add most of the green onions, saving some for garnish. Cook, stirring, until very aromatic, about 20 seconds.
Add the eggs and cook, stirring, until just set but still runny, about 30 seconds.
Pour the scrambled eggs back into the bowl, and wipe out the pan.
Reheat the pan over high heat with the remaining tablespoon of oil. When the oil is hot, add the ginger and cook until aromatic, about 15 seconds.
Add the tomatoes, sprinkle with the salt, and stir gently to combine. If using canned tomatoes, omit the salt.
Cover and cook, undisturbed, until softened but still has some shape and the juices have begun to form a sauce, 2 minutes. Cook for about 5 minutes if using canned tomatoes, breaking the tomatoes apart using a wooden spoon.
Reduce the heat to medium. Stir the ketchup mixture into the pan and cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup, to taste.
Add the eggs back to the pan and cook, gently stirring to combine, about 30 seconds.
Garnish with the reserved green onions, and serve with steamed rice.