Rinse rice and place it in a rice cooker or pan with 2 cups water. If cooking in a pan, bring water to a boil, then reduce heat and simmer until rice is cooked. Set it aside.
Lightly beat two eggs in a small bowl. Add a little salt, pepper and 1/2 tsp. Mirin. Place 1 tablespoon canola or vegetable oil in a wok. Heat to almost smoking. Add the eggs. The edges will puff up quickly. Turn the eggs lightly to fold over. They cook in about 30 seconds. Remove from pan while still slightly runny. Set eggs aside. Clean all egg and oil from wok.
Rinse, dry, and chop tomatoes into 6 wedges. Remove inner pith. Heat 1 tablespoon of vegetable oil in a wok over high heat. Add white part of the green onions, stirring constantly until very lightly browned. Add the chopped tomato and stir. Cook it about a minute, then push tomato mixture to middle of pan and drizzle soy sauce around the outside of the tomatoes, letting it sizzle slightly, then mix it in. Add ketchup to tomato mixture and mix well.
Add a splash of water to the tablespoon of cornstarch (just enough to make it liquid) add it to the tomato mixture and stir until thickened. Fold the egg into the tomato mixture, and cook until egg is heated through. Remove from heat.
Scoop 1/2 to 1 cup of rice into a bowl. Sprinkle with Furikake seasoning. Place the egg and tomato mixture on top of the rice. Drizzle mixture with sesame oil and garnish with green onion.
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