The tasty Chinese chives and eggs are delicious when serving with rice. It takes only 10 minutes to cook and basically, everyone can make it. Chinese Chives and Eggs Stir Fry is a classic home dish, but you won’t find it in restaurants.
The Chinese chives have several aliases, including the common name, garlic chives (韭菜 jiu cai). It has about 3000 years of documented history. The ancient Chinese ate them as healthy herbs and also used them as material for sacrifice or worship. In the modern days, Chinese chives are usual vegetable for making food, such as sauce, stir-fry dishes, or dumplings, etc. They have a lot of fiber and vitamins, which help to increase your appetite.
The leaves of Chinese chives are paper-thin and flat. They taste like mild garlic. While Chinese chives are widely cultivated, you can grow your Chinese chives, either from seeds or roots. Chinese chives also grow wild in scattered locations, for example, in the forest areas near my home in Germany.
What are the main ingredients?
The two-ingredient recipe includes Chinese chives and eggs.
Chinese chives
Choose the Chinese chives in fresh and green colour. The leaves should be upright. If the leaves are drooping, the Chinese chives are no longer fresh. The Chinese chives with soft roots are more tender than those with hard roots. Many Asian shops sell garlic chives.
Eggs and other ingredients
The regular eggs are great for this recipe. Since the garlic chives have a strong fragrance, it is unnecessary to add any seasoning other than the salt.
How to make Chinese Chives and Eggs Stir Fry
Preparation
It is easy to wash the garlic chives since they have hardly any dirt. I cut garlic chives into pieces around 1 cm long.
Crack the eggs into a large bowl and add some salt. Whisk the eggs until I see a layer of bubbles floating on the surface of the egg liquid.
Cooking
First, cook the garlic chives. Add cooking oil to a pan on medium-high heat. Next, add the garlic chives, sprinkle 1/2 teaspoon salt, and stir fry for a minute. Then pour in the egg liquid. Once a thin bottom layer of egg becoming solidifies, I stir and flip the egg mixture slowly. Don’t wait too long to stir, as otherwise, the eggs will get harden and brown.
When the eggs are done, serve immediately with rice.
Tips for the recipe
Add one tablespoon of water to keep the eggs fluffy when cooking.
Add enough oil to keep the eggs away from the hot searing metal of the wok, preventing them from getting overcooked.
Did you make the recipe?
You can print the recipe or pin it for future cooking. Please let me know how it turned out for you! Leave a comment below and tag @cuisinereinvented on Instagram and hashtag it #cuisinereinvented.
Chinese Chives and Eggs Stir Fry (韭菜炒蛋)
Ingredients
- 4 large eggs
- 1 tsp salt
- 150 g Chinese chives (garlic chives)
- 3 tbsp cooking oil
- 1 tbsp water
Instructions
- Cut the roots of the garlic chives and the leaves into 1 cm long pieces.
- Crack the eggs into a large bowl. Add ½ teaspoon salt and one tablespoon of water.
- Whisk the eggs until a layer of bubbles floats on the surface of the egg liquid.
- Add cooking oil in a pan and turn on fire high.
- Stir fry the garlic chives for a minute. Sprinkle ½ teaspoon salt.
- Mix the garlic chives with egg liquid. Once a thin bottom layer of egg starting tosolidify, stir and flip the egg mixture slowly.
- When the eggs are done, serve immediately with rice.