Trim the dried tips of the chives. Cut the stems into approximately 1-2 cm widths and the leaves into about 3-4 cm widths, keeping stems and leaves separated.
2
Crack the eggs into a bowl, add chicken stock powder, sugar, soy sauce, and water. Mix gently until combined.
3
Heat vegetable oil in a frying pan over medium heat for about 30 seconds. Add the chive stems, season with salt and pepper, and stir-fry until partially cooked.
4
Add the chive leaves, season with salt and pepper, stir-fry briefly, then turn off the heat.
5
Pour the egg mixture into the pan and gently stir for about 30 seconds using residual heat to dissolve the chicken stock powder. Turn heat to high and stir-fry quickly until the eggs are nearly set. Drizzle with sesame oil and toss to combine.
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