Vigorously beaten eggs cooked in hot oil over medium-low heat, seasoned with salt, sugar, chicken bouillon, and white pepper for a silky, uniform texture.
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| prepHeat wok or nonstick pan on high until very hot | ||||
| 5 eggs | Crack eggs into bowl | Beat eggs with fork 1–2 min until bubbly & uniform | Stir egg mixture, pour into hot oiled pan | Cook over medium-low heat, stirring gently |
| 0.5 tsp salt | ||||
| 0.5 tsp sugar | ||||
| 0.5 tsp chicken bouillon | ||||
| 0.25 tsp white pepper | ||||
| 15 ml oil (for cooking) | ||||
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