4 Servings 10 min Cook
1 Tbsp Peanut Oil
1/4 Tsp Salt
1 Tsp Crushed Red Pepper Flakes
1 Cup White Rice
4 Cup Chives
Cut chives into 1/2-inch pieces.
Heat wok over high heat until a drop of water vaporizes instantly upon contact.
Add oil, swirling to coat wok evenly, and heat until hot and just smoking.
Add chives and red pepper flakes and stir-fry, letting chives rest on bottom and sides of wok several seconds between stirs, until chives are tender and slightly browned, 2 to 4 minutes.
Stir in salt.
Serve over rice.
