Half the bitter gourd length-wise. Scrape out the seeds using a spoon. Slice thinly into 3-mm slices or to your desired thickness. Place in a bowl.
To reduce the bitterness and juice content of the bitter gourd, sprinkle the slices all over with salt. Rub the salt into the gourd slices, or toss several times to distribute the salt. Leave aside for 15 minutes.
Drain the juices. Using your hands, squeeze out as much juice as possible from the gourd slices in handfuls. Wash again under running water to rid the slices of excess salt. Drain and set aside.
Dissolve chicken stock powder or granules in hot water. Break the eggs into a separate bowl, beat lightly and season with salt and pepper.
Heat up a wok or frying pan over medium heat. When wok or pan is very hot, add the oil. Add the gourd slices and chicken stock water. Stir fry for about 2 minutes till almost dry. Add the sugar and toss for a few seconds to combine well.
Turn up the heat to high. Add the lightly beaten eggs, and stir fry till they are scrambled and slightly wet. Turn off the heat. Transfer to a serving dish and serve immediately.