Wash nira in water.
Chop nira into 2” sections.
Separate stems and leaves.
Crack eggs in a bowl.
Add a pinch of salt and pepper to bowl.
Scramble eggs.
Add 1 tablespoon oil to a pan and add eggs on high heat.
Slightly mix eggs while they cook, the eggs should be runny.
Combine 2 teaspoon of sake, 1 teaspoon of oyster sauce, and 2 teaspoon of soy sauce in a small bowl.
In a pan add 1 tablespoon of oil and cook the stems of the nira on high heat, follow with the leaves after the stems soften.
Add sauce mixture to nira.
Once nira is cooked add sauce mixture and eggs, do not over cook.
Serve