Wash and dry the scallions, then thinly slice them. Set out two serving plates and measure the chili oil separately. Crack each egg into a small bowl before adding it to the skillet, checking for shell fragments.

Warm the canola oil in a 10–12-inch nonstick skillet over medium heat. Add the eggs carefully, leaving space around them where possible. Sprinkle with the measured salt. Reduce the heat if the oil smokes or the edges darken quickly.

Cook for about 5–8 minutes, using the lid briefly to help set the tops or gently turning the eggs as needed, until both whites and yolks are firm. Timing depends on the pan and heat; use doneness rather than the clock alone. If the pan cannot hold four eggs comfortably, cook in two batches and divide the frying oil between them.

Remove the skillet from the heat and divide the eggs between two plates. Spoon 1 teaspoon chili oil over each serving and scatter with the scallions. Serve immediately; optional rice, toast or other sides are not included in the quantities.

Refrigerate any leftovers within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat to 165°F; texture is best when freshly cooked.