Walnut and Chinese chive scrambled eggs on rice
Soft scrambled eggs with Chinese chives and toasted walnuts — a fragrant, warming plate over rice that takes ten minutes.
- 20 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Yang-deficient types feel the cold most, and after Start of Winter the lower back, knees, hands and feet turn cold. Chinese chives warm the kidneys and support yang, walnuts tonify the kidneys and warm the lungs, and scrambled with egg they make a fragrant, warming dish in ten minutes.
Method
Prep 10 min · Cook 10 min- 1Cook the rice. Toast the walnuts in a dry pan over low heat for 3–4 minutes until crisp, then cool and chop roughly.
- 2Beat the eggs with the salt, pepper and sesame oil. Wash the chives and cut into lengths.
- 3Heat the oil in a wok, stir-fry the chives for 30 seconds until just soft, then pour in the eggs. When the edges set, push gently until the eggs are softly set.
- 4Turn off the heat, fold in the walnuts and serve over the rice.
Cautions
- Chives and walnuts are warming — if you're prone to spots, a dry mouth or 'heatiness', don't have this too often.
Chef's tips
- Toast the walnuts first so they stay crunchy, and fold them in at the end rather than cooking them with the egg.
The TCM view
Chinese chives are pungent and warm, warming the kidneys, supporting yang and moving qi — traditionally nicknamed the 'yang-rising herb'. Walnuts are sweet and warm, tonifying the kidneys, warming the lungs and moistening the bowels; egg is sweet and neutral and nourishes blood and yin, balancing the warmth of the chives and walnuts. Warm without being drying.
