Vegetarian, East Asian
Chinese chive scrambled eggs and rice
Chinese chive scrambled eggs with rice is a Chinese family dish, serves 4, ready in 20 minutes, very easy and costs €1.30 per person. The trick is taking the eggs off the heat while they're still a bit runny, they finish cooking in the pan and stay soft instead of turning dry.
Tonight it's the dish busy Chinese families make, soft scrambled eggs with chives, served over plain white rice.
- Total time
- 20 min
- Difficulty
- Very easy
- Cost per person
- €1.30
- Calories per person
- 450 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Spring, Fall, Winter
- The kids
- They generally like it
Chinese chives taste closer to mild garlic than onion, so they flavor the eggs without overpowering them. Scrambled into big soft curds, seasoned with a touch of soy sauce and sesame oil, they sit simply over white rice that soaks up every bit of juice. Sliced raw cucumber adds the crunch the dish would otherwise miss.
This is the dinner for nights when you have zero energy left, the kind you can pull together in 20 minutes with pantry basics. Kids tend to like the mild rice and eggs, so you can serve their portion before adding extra pepper or garlic to the pan for the adults. You don't need guests or a Sunday to justify it, it's a weeknight dish that genuinely saves the day.
The ingredients
Dairy
- Eggs 8
Fruits and vegetables
- Chinese chives or regular chives 1 bunch
- Garlic 2 cloves
- Cucumber 1
Pantry
- Riceoften in the pantry 300 g
- Soy sauceoften in the pantry 2 tbsp
- Neutral oiloften in the pantry 3 tbsp
- Sesame oiloften in the pantry 1 tsp
Allergens Eggs, Soy, Gluten
The step by step recipe
-
Cook the rice in twice its volume of water. 12 min
Let it sit covered off the heat for five minutes, the steam finishes the cooking.
-
Cut the chives into 2 cm pieces and finely chop the garlic.
Set the thicker stems aside, they go into the pan before the leafy parts.
-
Beat the eggs with a tablespoon of soy sauce and a pinch of pepper.
A splash of cold water in the eggs makes them softer.
-
Heat the oil, cook the garlic and chive stems for 30 seconds, pour in the eggs and stir gently with a spatula. 4 min
Push the eggs from the edges toward the center, you get large soft curds.
-
Add the rest of the chives, a drizzle of sesame oil, and serve over the rice with sliced cucumber.
The heat of the dish is enough to cook the leafy chives, they stay bright green.
Our tips to get it right
- Don't salt the eggs before cooking, the soy sauce is enough and skipping salt keeps them from releasing water in the pan.
- Use a wide skillet rather than a saucepan, the eggs cook faster and more evenly.
- Prep every ingredient before turning on the heat, the eggs cook fast and leave no time for chopping anything once you start.
The variations
- Swap Chinese chives for regular chives with a bit more garlic, the flavor shifts slightly but still works.
- Add rehydrated wood ear mushrooms cut into strips for a heartier version that's still meat free.
- For picky kids, serve the eggs plain with just a pinch of salt, no garlic or soy sauce, and keep the cucumber on the side.
What to serve it with
- Hot jasmine or green tea
- Quick pickled vegetables for crunch
- Light clear broth as a starter
Storage
The scrambled eggs keep for 1 day in the fridge in a sealed container, they lose some softness as they cool. Don't freeze them, scrambled eggs turn grainy once thawed. Reheat gently in a pan over low heat without cooking them further.
Questions about this dish
Can I use regular chives instead of Chinese chives?
Yes, regular chives work fine, they just have a milder garlic edge. Add half a clove of extra garlic to get closer to the original flavor.
Why add cold water to the beaten eggs?
The cold water turns to steam while cooking, which makes the eggs softer and fluffier. One tablespoon is enough, no need to add more.
Can I cook the rice ahead of time?
Yes, cooked rice keeps well in the fridge for a day. Reheat it with a splash of water, steamed or in the microwave, before serving the eggs on top.
How do I adapt this for a kid who doesn't like garlic?
Leave the garlic out of the pan entirely, the dish still tastes good with just chives and soy sauce. You can also split the pan in two before adding garlic to the adults' portion.
How long does it take to make Chinese chive scrambled eggs with rice?
Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in Chinese chive scrambled eggs with rice?
About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does Chinese chive scrambled eggs with rice cost?
About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.
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