Wash and chop the Chinese cabbage into bite-sized pieces.

In a large skillet or frying pan, heat the cooking oil over medium heat.

Add a small piece of cabbage to check if the oil is hot enough; it should sizzle.

Add the chopped cabbage to the pan and stir frequently for about 4–5 minutes until softened and slightly wilted.

Create a well in the center of the cabbage and crack the eggs into the pan. Let them cook undisturbed for about 1 minute.

Gently mix the eggs with the cabbage until fully cooked through, about 2–3 minutes.

Season with salt and pepper to taste, and add any additional seasonings you love.

Remove from heat and garnish with chopped green onions or sesame seeds if desired.