Chinese Chive and Egg (韭菜炒鸡蛋)
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}
Servings: 2 servings
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.
Nutrition
Serving: 1serving, Calories: 281kcal, Carbohydrates: 3.6g, Protein: 14.6g, Fat: 23.9g, Saturated Fat: 5.5g, Cholesterol: 372mg, Sodium: 530mg, Potassium: 315mg, Fiber: 1.6g, Sugar: 1.9g, Calcium: 110mg, Iron: 3mg