¼tspkosher/sea salt (I use Diamond Crystal; use half for table salt)
freshly ground black pepper
2Tbspneutral-flavored oil (vegetable, rice bran, canola, etc)(You will need enough oil to make the egg "fluffy". When the egg is added to the hot oil, the egg immediately fluffs up. Without oil, it may stick to the wok/pan.)
Combine eggs, sake, soy sauce, salt, and black pepper in the medium bowl and mix (but do not over mix).
Cut the garlic chives into 2” (5 cm) pieces.
Heat ½ Tbsp oil in a wok over high heat and cook the bottom white part of garlic chives until wilted. Then add the green part and quickly stir fry. If you add meat/seafood, add oil and cook it first and transfer to a plate. Put back into the wok/pan with egg mixture later on.
Transfer the garlic chives into the bowl with the egg mixture.
Heat the remaining oil into the wok over high heat. When the wok is hot (smoke is coming off the wok), add the egg and garlic chive mixture into the wok. The egg mixture will get fluffy around the edges. Mix the center of the egg mixture and gently fold.
When the egg is almost cooked, put rice in a serving plate/bowl and transfer the egg with garlic chives over the rice.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.