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–+ servings

Niratama (Stir-fried Garlic Chive with Egg)

Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

  • 3 eggs
  • ½ tsp oyster sauce or plant-based alternative
  • ¼ tsp Chinese-style chicken bouillon powder or plant-based alternative
  • ¼ tsp salt
  • ½ tsp sugar
  • 1 pinch ground black pepper
  • 2 tbsp cooking oil
  • 50 g garlic chive(s) 3-4cm pieces
  • 1 tsp toasted sesame oil
  • 1 pinch Japanese chili powder (shichimi togarashi) optional

Instructions 

  • Crack 3 eggs into a bowl and add ½ tsp oyster sauce, ¼ tsp Chinese-style chicken bouillon powder, ¼ tsp salt, ½ tsp sugar and 1 pinch ground black pepper. Whisk until well combined and set by the stove.
    whisked eggs and condiments in a mixing bowl
  • Heat up a frying pan or wok on a high heat and add half of the cooking oil. Once hot, add 50 g garlic chive(s) to the pan and stir fry for 30 seconds.
    chopped garlic chives frying in a wok
  • After 30 seconds of cooking, transfer the garlic chives to the egg mixture and mix thoroughly. 
    garlic chives mixed with egg mixture
  • Add the other half of oil to the same pan/wok and pour the egg mixture in. Scramble the egg until almost cooked and then remove it from the heat. (Be careful not to overcook.)
    scrambling seasoned eggs and garlic chives in a wok
  • Transfer to a serving dish and drizzle with 1 tsp toasted sesame oil and 1 pinch Japanese chili powder (shichimi togarashi).
    niratama on a brown rectangular plate sprinkled with Japanese chili powder (shichimi togarashi)
  • Enjoy!

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so check the label and if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.
Best serves as a side or with rice.