Steps
1. In a small pot, boil water and add the diced potatoes. Cook until tender, about 10 minutes, then drain.
2. In a non-stick skillet, heat the sesame oil over medium heat. Add the cooked potatoes and sauté for 2-3 minutes until slightly crispy.
3. Add the chopped tomatoes to the skillet and cook for another 2 minutes until they soften.
4. Push the potato and tomato mixture to one side of the skillet. Crack the egg into the empty side and scramble it until fully cooked.
5. Stir in the soy sauce, mixing everything together, and season with salt and pepper to taste.
6. Serve the egg and vegetable mixture over the cooked rice. Garnish with chopped green onions if desired.