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Golden scrambled eggs and fragrant Chinese chives are quickly stir-fried for a vibrant, aromatic dish. This vegetarian, protein-rich meal is ready in five minutes and ideal for family weeknight dinners on a calorie deficit.
Crack the large eggs into a bowl, add the salt and white pepper, then beat until completely combined with a slightly frothy texture.
Wash and dry the Chinese chives, then cut them into 2-inch segments for even cooking and texture.
Heat a nonstick skillet over medium-high heat, then pour in 1 tbsp of oil. When shimmering, add the chives and stir-fry for 30–45 seconds until bright green and fragrant. Transfer immediately to a plate.
Add the remaining 1 tbsp oil to the skillet and lower heat to medium. Pour in the beaten eggs, letting them set for a few seconds; gently stir from the edge to the center, forming large, soft curds.
Just before the eggs are fully set but still glossy, return the chives to the pan and add soy sauce. Briefly toss (10–15 seconds) to combine everything, then immediately take off the heat to prevent overcooking.
