3 large eggs
1/8 teaspoon sea salt
1 tablespoon vegetable oil
1 small onion, sliced thinly
1/4 cup julienned carrots
1 cup packed Jade Asian Greens Snow Pea Shoots (Dau Miu), roughly chopped
1 red chili, seeds removed and finely sliced lengthwise (optional)
1-2 red chilies, sliced crosswise
Light soy sauce
In a mixing bowl, beat the eggs with sea salt. Set aside.
In an 8-inch nonstick skillet, heat the oil over medium heat. Add the onion and fry until soft and translucent. Add the carrots and snow pea shoots and fry until the leaves wilt. Add the sliced red chili if using.
Use a spatula to distribute the vegetables evenly in the pan. Pour in the beaten eggs and quickly swirl the pan to spread the eggs evenly.
Turn the heat to medium low. Cook until the eggs are cooked through and the edges are slightly browned and crispy. Use the spatula to loosen the edges and flip it over. Cook the other side until it gets slightly browned, about 1 minute. Serve immediately with rice and sliced red chilies in soy sauce for dipping.