Chinese Chives & Eggs Stir fry is a very simple, homey dish that you just don’t see in restaurants, and it’s so basic that anyone can make it. But it can also vary wildly from person to person.
Stir-frying Eggs Properly
When it comes to eggs, some like them runny and some like them cooked fully through. Oddly enough, I belong to the latter party. But when it comes to stir-fried eggs, consistency is everything. It’s also a good time to point out that this is not a breakfast item, but a dish for lunch or dinner to eat with rice.
Almost always, stir-fried eggs should be smooth and silky. Please remember the following four important factors to achieve that ultimate feathery texture:
- Oil helps to keep the eggs away from the hot searing metal of the wok, preventing them from getting overcooked.
- You must use medium to medium low heat––just enough heat to solidify the eggs.
- A little bit of sugar and water help keep the eggs fluffy when cooking.
- The technique is to stir and flip the egg mixture slowly. Once you see a thin bottom layer of egg starting to solidify, don’t wait too long to stir, or you’ll give the eggs a chance to harden and brown (which is what you don’t want)
A Quick & Easy Dinner
Summer is a time for quick and easy dishes and this Chinese Chives & Eggs Stir Fry definitely fits the bill. Not to mention that I have loads of Chinese chives (also known as garlic chives) in my garden.
Chinese chives/garlic chives are a perennial. Once you put the seeds down in a pot or in your garden, they’ll grow like weeds. I cut them often and fertilize as well to help them grow thicker. The best part is, they come back year after year with no heavy lifting on your part.
If you’re looking for another quick stir-fried egg dish, check out our Shrimp with Eggs recipe. The cooking technique is largely the same. Remember, the texture you’re looking for is smooth and silky. You can do it!
Chinese Chives & Eggs: Recipe Instructions
Crack the eggs into a large bowl, and add the sugar, salt, Shaoxing wine, white pepper, sesame oil and water.
Beat the eggs for a good 30 seconds until you see a layer of small bubbles floating on the surface of the beaten eggs. Mix in the Chinese chives/garlic chives until combined. Now you are ready to cook.
Heat a wok until it just starts to smoke, and then turn the heat down to medium low. Wait 10 seconds, and then add the oil. Coat the wok with oil using your spatula to swirl it around. The oil should be hot but not smoking when you add the egg mixture.
Once you pour the eggs into the wok…
Flip and stir them slowly with a spatula, being careful not to let the eggs brown or firm up too much.
Once the eggs are just cooked, they’re ready. Serve this Chinese chives & egg stir fry with rice!
You’ll enjoy the silky eggs and the sweet and flavorful chives in this Chinese chives & eggs dish!
Chinese Chives & Eggs Stir Fry
Ingredients
- 5 large eggs
- 1/8 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sesame oil
- 4 teaspoons water
- 2 cups Chinese chives/garlic chives (chopped)
- 4 tablespoons vegetable oil
Instructions
- Crack the eggs into a large bowl, and add the sugar, salt, Shaoxing wine, white pepper, sesame oil and water. Beat the eggs for a good 30 seconds until you see a layer of small bubbles floating on the surface of the beaten eggs. Mix in the chives until combined. Now you are ready to cook.
- Heat a wok until it just starts to smoke, and then turn the heat down to medium low. Wait 10 seconds, and then add the oil. Coat the wok with oil using your spatula to swirl it around. The oil should be hot but not smoking when you add the egg mixture.
- Once you pour the eggs into the wok, flip and stir them slowly with a spatula, being careful not to let the eggs brown or firm up too much. Once the eggs are just cooked, they’re ready. Serve!
nutrition facts
One of my favorite dishes. The chive seeds came from my maternal grandmother’s garden. My parents had them in their garden. My sister has had them at her house and gave me some plants and seeds so I could grow them. My maternal grandfather was born in the USA. We now have a 5th generation of ABC”s.
Sounds like these chive seeds are headed for a 5th generation :-) How lovely!!!
This one is a keeper! I scaled back from 5 eggs for two servings to 3 for just me (hey, I skipped breakfast). I followed the recipe to a “T” except I tossed the chives in the hot oil before adding the egg mixture. It folded together nicely and the result was fantastic. I have never had scrambled eggs turn out so tender and fluffy and not at all runny without following a long process.
I am so pleased to not just have a way to quickly make a wonderful dish in five minutes but to have a general approach to scrambled eggs that produces perfect soft curds with very little bother.
Good job, Jim, so glad you enjoyed this quick dish.
YUM! Quick, easy, and most delicious. I finally learned the secret of making fluffy, light tasty eggs. My veggie deck offered garlic chives, fresh for the occasion. I served these eggs with white rice cooked in home made chicken/pork broth. I love your site, your recipes, you teaching, and your secrets. Blessings and Health, eHw
What a lovely comment! It really helps to hear our readers’ appreciation, especially their blessings :-) Many thanks, Ellen.
we have lots of regular chives and garlic staves … can these be used?
You can use regular chives for this egg dish and here is a recipe for your garlic stems :-)
Once cooked can you store this in the fridge? And for how long? I heard that after cooked it can’t be store in the fridge and has to be eaten right away.
It’s best to eat it right away, but it can sit in the fridge for a couple of days as leftovers.