Steps

1. Trim the ends of 150g of snap peas and remove the string from the straight side.
   🕒 00:39
2. Trim the curved end and remove the string from the side.
   🕒 00:53
3. Wash the snap peas after removing the strings, then diagonally cut them in half.
   🕒 01:21
4. In a bowl, crack 3 eggs, add 1.5 tbsp of mayonnaise and salt and pepper to taste, then whisk to combine.
   🕒 01:36
5. Heat vegetable oil in a frying pan.
   🕒 01:49
6. Once the pan is thoroughly heated, pour in the whisked egg mixture all at once.
   🕒 02:10
7. As the edges of the egg start to set, gently push the center towards the edges, cooking without breaking up the curds.
   🕒 02:15
8. Once the eggs are softly scrambled and creamy, transfer them to a bowl.
   🕒 02:31
9. Add the chopped snap peas to the empty frying pan and stir-fry briefly to coat them with oil.
   🕒 02:43
10. Drizzle in 1 tbsp of water, cover with a lid, and steam-fry over medium heat for about 1 minute 30 seconds.
    🕒 02:47
11. Once the snap peas are cooked, turn off the heat. Return the softly scrambled eggs to the pan along with 2/3 tsp of chicken stock granules and 1 tsp of sesame oil.
    🕒 03:14
12. Break up the soft scrambled eggs into larger pieces and gently mix everything together using the residual heat of the pan. Mix just enough to maintain the creamy texture.
    🕒 03:29
13. Taste and adjust seasoning with salt and pepper if needed.
    🕒 03:41
14. Transfer the mixture to a serving plate.
    🕒 03:49
15. Sprinkle with toasted sesame seeds and serve.
    🕒 04:01