A numbing and fragrant version using ground Sichuan peppercorns and scallion oil.
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Toast the Sichuan peppercorns in a dry wok over medium heat for 2-3 minutes until fragrant, then grind into a fine powder using a mortar and pestle.
In a small bowl, whisk the eggs together with a pinch of salt and one teaspoon of the ground Sichuan peppercorns.
Heat 2 tablespoons of neutral oil in a wok over high heat until shimmering, then pour in the eggs and scramble quickly until just set but still soft; remove and set aside.
Wipe the wok clean, add the remaining 1 tablespoon of oil, and add the chopped scallions, frying until they turn golden and the oil is fragrant.
Reduce heat to low and stir in the soy sauce, black vinegar, sugar, and the remaining ground Sichuan peppercorns to create a concentrated sauce.
Return the cooked eggs to the wok, tossing gently for 30 seconds to coat them thoroughly in the scallion oil and spice mixture.
Divide the steamed jasmine rice into two bowls and top each with a generous portion of the numbing egg mixture.
Drizzle with sesame oil and garnish with fresh cilantro before serving immediately while hot.
