Whisk the eggs with salt and chili sauce.

Add 1 tablespoon of oil in a wok.

Heat at low flame and add the eggs. Allow to cook for 1 minute until the a bit cooked from the sides.

Slowly start to scramble the eggs such that big chunks are formed.

Do not overcook. Take out and keep aside.

In the same wok, heat 1 tablespoon of oil and add carrot and potatoes.

Stir fry until the potatoes are translucent.

Add chopped garlic and stir fry for another minute.

Add 2 cups of water and chicken cube. Bring to a boil.

Now add chili sauce, vinegar and soy sauce. Adjust salt if needed.

Cover and allow to cook on low flame until the potatoes and carrots are cooked.

Add corn flour slurry (Corn flour 2 teaspoons mixed with 2 tablespoons water) and stir until the gravy is thick and glossy.

Bring the gravy to a boil and add eggs. Cook for 30 seconds and add spring onions.

Serve hot with boiled or Chinese rice.

Enjoy!