Another dish of my childhood, and it seems—many others’ too.
I think it’s pretty obvious that I love eggs. Whenever I’m short of a dish, I add an ‘extra’ by cooking omelette, or steamed eggs, or boiled eggs with spicy sauces. I really think eggs are so yum.
This dish is so easy, I might just convince you to add this into your rotation.
You might notice that I actually use a lot of garlic chive, and I do think the amount of chive you use makes a difference. You might think that ‘there are just too much chive’, but trust me, they will not overpower the dish!
Serves 4-6 (as a side dish)
Cooks in 15 minutes
- garlic chive (lots of them. I usually buy one bunch—pre-portioned at the Asian grocery store and cook all in one go), chopped
- 6 eggs
- fish sauce
- sesame oil
- Crack six eggs into a bowl and lightly whisk with fork. Add a bit of fish oil, pepper, and sesame oil. Set aside.
- Add oil into pan. Stir-fry chopped garlic chive for a short while, then add a little bit of fish sauce and pepper.
- Add the cooked garlic chive into the bowl of eggs, stirring them a bit.
- Heat pan on low-medium heat. Add oil. Pour half of the egg mixture and wait until the eggs are half cooked. Flip the eggs. (You can make a big, round omelette, or you can do my version: which is cutting the eggs in irregular shapes and flipping them.)
- Cook the next batch of egg mixture.