Rinse the yellow chives with running tap water. Use your fingers to gently wash them in small batches to remove any dirt. During this process, snip off any withered ends and peel off any parts that do not look fresh and discard them. Once done, drain the chives. Chop about 2 inches from the bottom (the white part is usually tougand discard it. Chop the rest of the chives into 2-inch pieces and set them aside.

Heat 1/2 tablespoon of oil in a large 12” nonstick frying pan over medium-high heat until warm. Add the beaten eggs. Let cook until the bottom sets. Stir them with your spatula and chop them into smaller bits, like you’re cooking scrambled eggs. Once the eggs are just cooked, remove the pan from the stove immediately and transfer the eggs to a plate.

Add the remaining 1 tablespoon oil. When the oil just starts to smoke, add the yellow chives. Quickly stir a few times to coat the chives evenly with oil. When the chives start to turn tender, add back the eggs and sprinkle salt over everything evenly. Stir and cook until the chives turn tender and the volume reduces. Remove the pan from the stove and taste the chives. If the chive are still tough, you can return them to the stove and cook them a bit longer. The chives will start to release water when they turn very tender and it won’t affect the taste. Once done, transfer everything to a plate.

Serve hot immediately over steamed rice.