Gather all the ingredients.
I understand you want to use less oil as much as possible for healthy diet, but you will need enough oil to make the egg "fluffy". When the egg is added to the hot oil, egg immediately fluff up. Without oil, it may stick to the wok/pan. Please test how much oil is necessary for this dish as it depends on your cookware.
Speaking of cookware, stainless steel wok/pan is recommended to use for this recipe as it is required to cook on high heat. Non-stick woks/pans are designed to use on low/medium-low heat only.
If you add meat/seafood, cook it first and transfer to a plate. Put back into the wok/pan when you cook the egg and combine well.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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