I found some Chinese chives at an Asian grocery store in Edinburgh, but if you can’t find any, use green onions. The beauty of these is you can add whatever you like: a little diced tomato and onion, some cooked bacon, or just keep it simple with egg alone.

For each omelette you will need:
Peanut oil
A pinch or two of freshly minced garlic
1 egg
1 tbsp (loosely packed) Chinese chives cut into ½” lengths (or the vegetable or herb of your choice)
A pinch of salt

Heat about 2 tbsp of oil in the wok over medium-high heat until the oil is very hot (but not smoking).

Add the garlic to the oil.

Quickly, whisk the egg well, and stir in the chives and salt.

Add the egg mixture to the oil and let fry for about 30 seconds.

The sides will puff up, but the middle will not cook right away.

At this point, the omelette needs to be flipped. Carefully flip it, and let cook another 30 seconds to a minute, or until all the egg is cooked through.

Remove from the oil with a slotted spoon, and serve over rice with some chili sauce or ketchup.

There should be enough oil left in the pan to make another omelette or two.