Prepare Chinese chives, discard any dirty leaves on the tail and the tough parts in the head sections. Wash well and drain. Mix in around 1/2 tablespoon of cooking oil firstly.
Whisk egg well with a small pinch of salt. Set aside.
Heat your wok firstly and pour in oil, heat oil until smoky. Stir the egg liquid a few times and pour in the wok. Wait for 2-3 seconds and then use chop stickers to separate the egg into small pieces.
Add chives in, give a big stir fry until the chives are almost softened. Add salt and light soy sauce is using. Serve with steamed rice.