Thoroughly wash the garlic chives in a bowl of water as they tend to hold a lot of grit towards the stems. Chop them into 1" (3 centimeter) lengths.
Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color.
Heat a nonstick frying pan, over medium-high heat, until hot. Add the oil and then the garlic chives, sautéing until they're bright green and wilted.
Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque.
Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again.
Repeat step 5 until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat, so you want to aim for the niratama to to be just a bit less cooked than you want it.