Chinese leek fried eggs are usually seasoned with salt in the egg liquid. Southeast Asian countries such as Malaysia, Thailand and the Philippines like to season with fish sauce and oyster sauce. I have just tried this method. When I made it for the first time, I didn’t grasp the seasoning proportion well. I felt it was light and had no special taste. I adjusted it this time and felt that I could taste the flavor of Southeast Asia — a little sweetness, A little delicious.


2 eggs
60g leek
5ml oyster sauce
A few drops of sesame oil
5 ml fish sauce
30 ml water
15 ml vegetable oil


Step 1
Break up the eggs and chop up the leeks

Step 2
Add oyster sauce, fish sauce, water and sesame oil to the egg and stir well. Finally, add leek and stir together

Step 3
Put a tablespoon of vegetable oil in the non stick pan. After the oil is hot, pour the egg liquid mixed with leeks into the pan, fry it over medium heat, turn the pan to spread the egg liquid evenly at the bottom of the pan, the leeks will gather in the middle, spread it on the egg liquid with a spoon, fry until the egg liquid solidifies and the bottom is golden, turn over and continue to fry until both sides are golden