Use a knife to gently score a cross pattern into the bottom of the tomato. Bring a small pot of water to a boil and add the tomato. When the skin of the tomato starts to roll, immediately transfer it to a cutting board. Let it cool down a bit until can be handled. Peel the skin and discard it. Chop tomato into bite sized pieces.
Heat 1 teaspoon oil in a nonstick skillet over medium high heat until warm. Add sausage and broad beans (or peas). Stir and cook until cooked through, 4 to 5 minutes. Transfer to a plate and set aside.
Add the remaining 2 teaspoons of oil into the same skillet. Add scallion (or green onion) and stir a few times until fragrant. Add tomato. Stir and chop tomato until it becomes a paste. Add ketchup (or tomato paste). Keep stirring and cooking until the water is mostly evaporated and the paste becomes very thick.
Turn to low heat. Add sugar to adjust the seasoning (you will need double or triple the sugar if using tomato paste), until the paste tastes slightly sweet and isn’t too sour.
Add the rice and turn back to medium high heat. Chop and stir until the rice is evenly coated with tomato paste. Add back sausage and broad beans and stir to mix well. Turn to medium heat. Sprinkle salt and stir to mix well. Turn to lowest heat and taste the rice (be careful - it’s hot). Add more salt and sugar to adjust seasoning, if necessary. Transfer to a serving plate.
(Optional) Cook 2 eggs sunny side up (or to the preferred doneness) and place on top of the rice.
Serve warm as a main or snack.