Steps

1. Wash the chives, trim off and discard the tough ends, then cut the remaining parts to an even length.
   🕒 01:27
2. Crack 3 eggs into a bowl. Lightly whisk them without overmixing. [Key Tip!] To achieve a semi-cooked, melt-in-your-mouth texture, avoid over-beating the eggs.
   🕒 01:47
3. Heat 1 tbsp of Vegetable Oil and 1 tbsp of Sesame Oil in a frying pan, preparing to stir-fry the chives with the vegetable oil first.
   🕒 02:38
4. Add the trimmed tough ends of the chives to the heated pan and stir-fry until they just begin to develop a slight char. [Key Tip!] Stir-frying the tough ends first brings out their sweetness.
   🕒 03:02
5. Once the tough ends of the chives are cooked, add the leafy parts and stir-fry briefly.
   🕒 03:39
6. After stir-frying the leafy parts, drizzle in 2 tsp of Soy Sauce and toss to coat the chives evenly, flavoring them.
   🕒 03:56
7. Push the seasoned chives to one side of the frying pan.
   🕒 04:06
8. Add a little more sesame oil to the empty space and heat it thoroughly. [Key Tip!] Heating the sesame oil to a very high temperature will make the eggs fluffy.
   🕒 04:12
9. Pour the whisked eggs over the hot sesame oil.
   🕒 04:33
10. Once the eggs begin to set slightly, gently scramble them and turn off the heat.
    🕒 04:45
11. After turning off the heat, gently mix the chives and eggs together, allowing the residual heat to finish cooking.
    🕒 04:53
12. Transfer the finished Chive and Egg Stir-fry to a serving plate immediately.
    🕒 05:03
13. Garnish with coarsely ground black pepper as desired.
    🕒 05:50