crunchy garlic chili oiloptional, for serving~2 tbspest.
Steps
1
In a medium bowl, combine three eggs, kosher salt, freshly ground black pepper, sake, and soy sauce. Whisk together until well blended.
2
Using a sharp knife, cut the garlic chives into 2-inch pieces and separate the leafy parts from the white bottom parts.
3
Heat a wok or large frying pan over medium-high heat. Once hot, add sesame oil and coat the pan evenly.
4
Add the white bottom parts of the garlic chives first, followed by the leafy parts. Stir-fry until the chives are just beginning to soften.
5
Transfer the cooked garlic chives to the egg mixture and gently combine until evenly distributed.
6
Heat the wok over medium-high heat and add two tablespoons of oil. When the oil is very hot, pour in the egg and garlic chives mixture.
7
As the eggs become fluffy around the edges, quickly stir the center of the mixture to cook through. Gently scramble and move the mixture around the pan without flipping—the goal is to keep it soft and yellow. The residual heat will finish cooking the eggs.
8
Once the eggs are less runny, divide the mixture into two portions and serve over steamed white rice.
9
Drizzle with crunchy garlic chili oil for added spice and umami flavor.
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