Optional: separate the whites and yolks, whisk the whites until large bubbles start to form.
If using any add-ins, cook your add ins. For us, we toasted the Chinese yellow chives for 2 minutes in a dry wok (note: Chinese yellow chives are very different from Western chives, do not toast your western chives for two minutes), and stir-fried the Char Siu for about 1 minute.
Once you're almost ready to fry, add the whites back to the yolks. Whisk again. If you did not separate the eggs, whisk for about 1 minute or until you start to see big bubbles.
Add in the seasoning. Quick whisk.
If you have any add-ins, add the add-ins. Quickly combine.
Fry with half the pan on the heat, as soon as it is cooked a bit fold on the cold side and let more runny egg flow to the right. Layer on top of each other. Do not be afraid of undercooking, a runny fried egg is not more cooked.