A classic Chinese dish that uses three ingredients and 10 minutes to create a satisfying main dish. The flavorful and rich garlic chives are cooked with scrambled eggs, bursting with savory flavors. {Vegetarian, Gluten-Free}
Chinese chive and egg stir fry is a simple classic dish in Chinese cuisine. It’s one of those dishes you rarely see in a restaurant, but is often enjoyed in home-cooked meals across China. It embodies the essence of Chinese home cooking: simple, nutritious, and full of flavor. The distinctive flavor of the garlic chives works so well with the mild and tender eggs, creating a dish that works perfectly over steamed rice.
There are many ways to make this dish and every household has their own preference. Today I want to share my family’s recipe, which only requires three ingredients (five if you also count salt and oil). It’s one of my favorite dishes to make because of how simple and fast it is.
Ingredients
Chinese chives
Chinese chives (韭菜, Jiu Cai), or garlic chives, are a popular vegetable used in Chinese cooking. They have flat, narrow, grass-like leaves that are dark green. Unlike common chives, which have a mild onion flavor and are slightly sweet, Chinese chives have a distinct garlicky taste and are quite strong tasting.
Chinese chives are commonly used in various types of dishes to add flavor and texture. For example, pork and chive dumplings, steamed pork buns, and chive and egg pockets are all classic family style dishes that are popular.
Mise en place
When you’re ready to cook, you should have:
- Chopped Chinese chives
- Eggs
- White pepper
- Salt
Different families have their own preferred way to season Chinese chive and egg. My mom likes to keep it simple by only using salt and white pepper. Because Chinese chives have a strong fragrance, they don’t need much else to boost the flavor. A touch of white pepper will tone down the grassiness of the dish and make the eggs more fragrant.
How to cook Chinese chive and egg
Cooking Chinese chive and egg is super simple:
- Gently cook the Chinese chives until tender
- Beat the eggs with salt and white pepper
- Mix the eggs with the cooled-off chives
- Scramble the egg
Cook Chinese chives first
It’s important to lightly cook the Chinese chives before adding them to the eggs, so they have a better texture and won’t release too much moisture into the eggs.
I used a very lightly greased cast iron pan to cook it without adding any oil. If you’re worried about sticking, you can spray the pan very lightly with a thin layer of oil.
A few ways to cook the Chinese chive and egg
Just like everyone has their own preferred way to cook eggs, so do Chinese cooks when it comes to making Chinese chive and egg.
Here are a few approaches to to make the dish:
- Use a hot pan and a bit more oil to create golden crispy eggs and light and fluffy texture (my favorite way and what I used in this recipe)
- Use a moderate amount of oil and lower heat to lightly scramble the eggs for a creamy texture
- Make the Chinese chive and eggs into a big omelet (my mom likes to use this method)
When I make the dish, I heat up a bit more oil in my cast iron pan and heat it really well. So when I pour in the beaten eggs, the bottom sets immediately and turns golden. And the edges start to bubble up and fluff up. I will then very lightly scramble and flip the eggs until they are mostly set without chopping them too much. Then I transfer the eggs to a serving plate when the outside is golden crispy and the inside is slightly creamy. The taste and the texture are amazing!
How to serve Chinese chive and egg
I enjoy serving Chinese chives and egg over steamed rice for a quick meal or snack. You can also serve this dish as one of the several dishes for dinner, paired with meat, vegetables and soup. And of course, you can also serve the Chinese chive and egg by itself for breakfast.
Other delicious egg dishes
- Quick Marinated Eggs
- Spinach Egg Drop Soup
- Steamed Egg with Minced Pork (肉末蒸水蛋)
- 5-Ingredient Bitter Melon with Eggs
- Asparagus Salad with Mushroom and Eggs
- Chicken Egg Foo Young
Chinese Chive and Egg (韭菜炒鸡蛋)
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
Instructions
- 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.
Notes
- I seasoned the eggs with the intention to serve them over the rice. If you plan to eat the eggs by themselves, use a scant 1/2 teaspoon of salt.
