Step 1

Wash and dry the chives. Cut into sections 1 inch long and set aside.

Step 2

Place a wok over high heat and heat until almost smoking. Swirl in 2 tablespoons of the oil. Crack the eggs into the wok and stir around with a spatula. Add salt and pepper to taste. When the eggs are nearly cooked in large, fluffy curds (about 30 seconds), remove from the heat.

Step 3

Reheat the wok over high heat and heat until almost smoking. Swirl in the remaining 2 tablespoons of the oil. Toss in the chives and stir-fry for 20 seconds to a minute, depending on the type of chive. Yellow chives take the shortest amount of time. Add salt and pepper to taste. Place the eggs back into the wok and mix with the chives. Plate and serve immediately.