Chive and Egg Stir-Fry
This simple yet flavorful dish combines fresh, aromatic chives with fluffy, golden eggs in a quick, savory stir-fry. The mild onion-like taste of chives pairs perfectly with the rich, creamy texture of eggs, enhanced by a touch of salt for balance. Ready in under 15 minutes, it’s a classic Chinese homestyle recipe that’s ideal for a speedy breakfast, light lunch, or side dish, offering comfort and simplicity in every bite.
Equipment
- Wok or large non-stick frying pan
- Bowl
- Whisk or fork
- Cutting board
- Sharp knife
- Spatula
- Measuring spoons
Ingredients
- 4 large eggs
- 6 ounces 170g fresh chives, trimmed and cut into 2-inch segments (about 2 cups)
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon ground white pepper optional, for extra depth
Instructions
- Prepare the Eggs:
- Crack the eggs into a bowl. Add 1/4 teaspoon salt and white pepper (if using). Whisk vigorously with a fork or whisk until the eggs are well-combined and slightly frothy. Set aside.
- Prep the Chives:
- Rinse the chives under cold water and pat dry. Cut into 2-inch pieces, keeping the white and green parts together for uniform cooking.
- Cook the Eggs:
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. When the oil is hot but not smoking, pour in the whisked eggs. Let them cook for 10-15 seconds until the edges start to set, then use a spatula to gently scramble the eggs into large, soft curds. Once about 80% cooked (still slightly moist in the center), remove the eggs from the wok and set aside.
- Stir-Fry the Chives:
- Add the remaining 1 tablespoon of oil to the wok. Reduce the heat to medium, then add the chive segments. Sprinkle the remaining 1/4 teaspoon salt over the chives and stir-fry for 1-2 minutes until they wilt slightly but retain their vibrant green color and crispness.
- Combine and Finish:
- Return the scrambled eggs to the wok. Gently toss the eggs and chives together for 30 seconds to combine the flavors, being careful not to break the eggs into small pieces. Adjust salt to taste if needed.
Notes
Chive Substitute: If fresh chives are unavailable, use scallions (green onions) or garlic chives for a similar flavor profile, though the texture may be slightly different.
Flavor Variations: For a savory twist, add 1 tablespoon of light soy sauce along with the salt. For a spicy version, stir in a pinch of red pepper flakes with the chives.
Texture Tip: Do not overcook the chives—they should stay slightly crisp to contrast with the soft eggs.
Serving Suggestion: Serve hot with steamed rice, congee, or as a filling for dumplings or pancakes.
Flavor Variations: For a savory twist, add 1 tablespoon of light soy sauce along with the salt. For a spicy version, stir in a pinch of red pepper flakes with the chives.
Texture Tip: Do not overcook the chives—they should stay slightly crisp to contrast with the soft eggs.
Serving Suggestion: Serve hot with steamed rice, congee, or as a filling for dumplings or pancakes.
