Crack eggs into a bowl and beat well. Chop the komatsuna into 5cm pieces.
Oil a well-heated wok. Pour in the beaten eggs. Stir lightly with chopsticks and cook quickly over high heat. Transfer into a bowl while it's still soft-set.
In the same wok, lightly stir-fry the ginger, garlic, and komatsuna. Add the cooked eggs.
Add chicken soup stock and oyster sauce. Mix briskly. Drizzle sesame oil around the edges of the wok. Turn the heat off and season with salt and pepper. Done!
Story Behind this Recipe
I wanted to use ingredients in the fridge to make something quickly.
The key is to fry the eggs quickly in Step 2 so that they turn out fluffy. In Step 3, add komatsuna and stir quickly so that the garlic doesn't burn. Adjust the amount of salt because the oyster sauce and chicken stock may be salted already.