A Singaporean Mum

Some dishes bring instant comfort with the simplest ingredients — and fried eggs with chives is one of them! The first time I ever had this was in Ningxia, home to the Hui ethnic group (回族) — and boy, can they fry a good 韭菜炒蛋! (Picture a big fiery wok tossing eggs and chives to perfection 🔥).

Whilst my recipe isn’t eggxactly the same as theirs, it’s still delicious, comforting, and not forgetting — nutritious! Served with a warm bowl of rice, it’s a humble classic I keep coming back to.

Here’s how I do it!

Ingredients

4 large eggs

1 small bunch Chinese chives, cut into 3–4 cm lengths

2 tbsp cooking oil

1 tsp light soy sauce

A pinch of salt, to taste

White pepper, to taste

Method

1. Prepare eggs

• Crack eggs into a bowl, season with salt and pepper, and beat well.

2. Heat oil

• In a wok, heat oil over medium-high heat.

3. Scramble eggs

• Pour in the eggs, let them set slightly, then scramble until half-cooked.

• Remove and set aside.

4. Cook chives

• In the same wok, add chives and stir-fry for 30–40 seconds until fragrant but still bright green.

5. Combine

• Return eggs to the wok, add soy sauce and toss quickly.

6. Serve

• Serve hot with rice as a simple homestyle dish.