Clean the chives, ensuring they are free from dirt and debris. Drain excess water and cut them into approximately 2-inch lengths.

In a bowl, mix the chopped chives with a spoonful of oil, ensuring they are coated evenly. This helps to retain their vibrant green color during cooking.

Crack the eggs into a separate bowl. Quickly beat the eggs until they are well mixed and uniform in consistency.

Heat 2 tablespoons of cooking oil in the wok over medium heat. Use a spatula to spread the oil around the edges of the wok as much as possible, or swirl the wok to ensure the oil coats the surface evenly. Pour in the beaten eggs and stir-fry until they are evenly cooked, which usually takes about 2 minutes.

After the eggs are cooked, add the coated chives with Thai chili peppers on top to the wok, followed by adding the salt. Increase the heat to high. Quickly stir-fry them together with the eggs. Continue to stir-fry until the chives are just cooked but still retain their vibrant color and crisp texture. Transfer the Chinese chive and egg stir-fry to a serving dish immediately.