This is a very Western India style scrambled egg, and WOW does ginger ever enhance eggs like you've never had before! If you want to try Rosanna's Peppers, you can find them at:
Ingredients to Feed 3 to 4
2 Tbsp EVOO + 1 Tbsp Baklouti Green Chili Pepper Olive Oil
1 Tbsp minced garlic (use fresh cloves!)
1 Tbsp minced fresh ginger
1/2 Cup trimmed and roughly chopped green onion
1 Jalapeno or other fresh chili, stemmed seeded & minced, or to taste. (Or use the Rosanna's Peppers Poblanos like in the video, roughly 2 Tbsp worth or to your taste)
Salt & Pepper, to your taste. (If using Rosanna's Peppers, omit the salt)
1/3 Cup chopped fresh cilantro leaves
Heat the EVOO and Baklouti in your pan on medium heat.
Mince your ginger & garlic and add them to the pan. Once they become fragrant, add the jalapeno, green onion, and a sprinkling of salt and pepper.
Stir occasionally until the onion brightens (about 3 minutes), remove from heat and let it cool for 5 minutes.
Beat the eggs lightly with a pinch of salt and pepper. Return the pan to the same heat and add the eggs. Incorporate everything into the eggs, stirring until curds form. Keep stirring until everything forms into clumps.
Cook until your desired scrambled egg consistency (some like theirs creamy, some prefer more dry). NOTE: Eggs will continue to cook in their own heat once you remove them from the pan.
Either stir in cilantro and serve immediately, or use the cilantro leaves as a top garnish, or omit if you're not a fan.