Heat oil in one non stick wok.Heat 2 cups water in another non stick wok. Add tomato ketchup and tomatoes and bring it to a boil.Add garlic to the first wok and sauté till burnt. Halve boiled eggs and discard yolks.
Add spring onion bulbs to the first wok and toss. Add rice, salt and a little pepper powder, toss again and cook for 1 minute.Roughly chop egg whites and add to rice along with spring onion greens and mix well.
Add little more water to the second wok 2, adjust salt and add soy sauce and ½ tsp pepper powder. Mix well.Mix cornstarch with little water and add to second wok along with 1 tsp vinegar. Mix well and bring to boil.
Add remaining vinegar to the first wok. Mix well and switch off heat.Break eggs into a bowl and discard yolks. Beat well.Add beaten egg whites to the second wok and mix well. Switch off heat.Place rice on serving dish and pour tomato egg drop sauce on top. Garnish with coriander sprig and serve hot.