Crack eggs into a bowl. Add water and beat until the yolk and white are fully combined.
Heat up 2 tablespoons of oil in a wok/frying pan. Pour in the egg when the oil is very hot. Push around with a spatula to cook the egg evenly. Then break it into smaller pieces. Dish out as soon as no runny part is left.
Add the remaining ½ tablespoon of oil to the wok/frying pan. Stir in pickled chili garlic sauce, garlic, and fermented black beans. Fry until fragrant.
Put in the green chili and cooked egg. Stir fry for another 10 seconds to evenly distribute the ingredients. Dish out and serve immediately with steamed rice.
Notes
1. Pickled chili garlic sauce (Duo Jiao, 剁椒) can be made at home following my recipe. Otherwise, purchase it at Chinese/Asian stores. Pickled whole chili peppers can be used as a substitute (finely chop before using). The saltiness of shop-bought sauces may vary. Adjust the quantity if necessary.2. Fermented black beans (Dou Chi, 豆豉) are nice to have but not compulsory. Shop-bought black bean sauce (e.g. Lao Gan Ma, 老干妈) can be used as a substitute.