질문하기
Chinese leeks and fluffy scrambled eggs are stir-fried together for a quick, aromatic dish. This healthy, protein-boosted family meal is ready in five minutes and pairs with any rice dish.
Wash the Chinese leeks thoroughly, then trim the root ends and cut into 2-inch pieces.
Crack the eggs into a bowl, season with a pinch of salt, and beat lightly until just combined.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
Pour the beaten eggs into the pan and gently stir with a spatula for 30–45 seconds until just set but still soft. Remove the eggs from the skillet and set aside.
Wipe the skillet, then add the remaining 1 tablespoon of oil. Add the chopped leeks and stir-fry over high heat for 1 minute until fragrant and just wilted.
Return the scrambled eggs to the skillet with the leeks, sprinkle in the remaining salt and white pepper, and stir-fry together for 30 seconds on high heat to evenly combine, taking care not to overcook the eggs.
Turn off the heat, drizzle with sesame oil, and toss. Serve immediately.
