Chinese Chive and Egg (韭菜炒鸡蛋)

• servings: 2 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

25 stalks (120 g) Chinese chives

2 tablespoons peanut oil (or vegetable oil)

4 eggs

1/2 teaspoon salt (*Footnote 1)

1/4 teaspoon white pepper

Directions

Wash the Chinese chives thoroughly to remove any dirt. Then drain thoroughly. Cut and discard the tough ends, about 1” (2.5 cm). Cut the chives into 1/2” (1 cm) pieces.

Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chives. Cook and stir until the chives turn tender, 1 to 2 minutes. Transfer to a plate to cool slightly.

Beat the eggs in a large bowl with salt and white pepper. Add back the cooked chives. Mix well.

Heat the remaining oil in the same skillet over medium-high heat until hot. Pour in the egg and chive mixture. Scramble the eggs lightly. Cook until the eggs reach the desired texture - you can keep the eggs a bit tender and silky, or cook until the eggs are lightly browned on the outside for a crispy texture. Transfer to a plate and serve hot as a side or main dish.

Nutrition

• Calories: 281 kcal
• Total Fat: 23.9 g
• Saturated Fat: 5.5 g
• Cholesterol: 372 mg
• Sodium: 530 mg
• Total Carbohydrate: 3.6 g
• Dietary Fiber: 1.6 g
• Total Sugars: 1.9 g
• Protein: 14.6 g