Wash and cut Napa cabbage into bite sized pieces. Chop Thai chilies into small pieces. Set both aside.
In a small bowl, scramble 3 eggs and add 1/4 tsp of chicken bouillon and small splash of thin soy sauce. Mix and set aside.
In a large wok, add 3 tablespoons of cooking oil and apply high heat. Once oil is hot, add in 2 tablespoons of fried garlic and stir fry until fragrant (about 30 seconds). Lower heat to low medium and add in scrambled eggs. Stir fry until eggs are soft scrambled (about 1-2 minutes).
Turn to high heat. Add in Napa cabbage. Add 1/2 teaspoon of thin soy sauce, 1/2 teaspoon chicken bouillon, Thai chilies, and 2 tablespoons of fried garlic. Stir everything together and cook until desired tenderness (about 1-2 minutes depending on preference).
Serve as a vegetable side dish or as a main dish with a bowl of hot rice and a side of sambal.
