Stir-fried eggs with vegetables are a quick, easy, and incredibly versatile dish perfect for a weeknight meal or a vibrant side. This classic combination offers a delightful balance of textures and flavors, showcasing the natural sweetness of vegetables enhanced by the savory richness of perfectly cooked eggs. Whether you prefer a simple scramble or a more elaborate stir-fry, this recipe is adaptable to your preferred vegetables and spice levels, making it a staple you can enjoy again and again. The possibilities are endless – from crisp-tender broccoli and bell peppers to the earthy tones of mushrooms and spinach.
This simple recipe will guide you through creating a delicious and healthy stir-fry that’s sure to become a family favorite. Ready to transform ordinary eggs and vegetables into an extraordinary culinary experience? Let’s dive into the step-by-step process, revealing the secrets to achieving perfectly cooked eggs and maximizing the vibrant flavors of your chosen vegetables.
Tools Needed
- Frying pan
- Knife
- Cutting board
- Bowl
- Ladle
Ingredients
- Egg yolks: 200g
- Duck eggs: 4
- Onion: 80g
- Garlic: 6 cloves
- Coriander
- Green onions
- Chinese cabbage: 150g
- Carrots: 150g
- Cooking oil
- MSG
- Pepper
- Fish sauce: 2 teaspoons
- Soy sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Chili sauce: 1 tablespoon
- Tomato sauce: 1 1/2 tablespoon
- Seasoning powder: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauces
- Cut the onion into thick slices, roughly chop the onion neck, and cut the green onions and coriander into 3cm lengths. Cut the carrots in half, then into diagonal slices, and finally into smaller pieces. Mince the garlic.
- Crack the eggs into a bowl. Add MSG, pepper, and fish sauce. Whisk until well combined.
- Combine soy sauce, oil, oyster sauce, chili sauce, tomato sauce, seasoning powder, pepper, and sugar. Mix well.
Step 2. Stir-fry Vegetables and Eggs
- Boil the carrots for 30 seconds to soften them before stir-frying. Then, drain and rinse the carrots.
- Add cooking oil to the pan and stir-fry the carrots for 5 minutes, stirring frequently to prevent sticking.
- Stir-fry the eggs over medium heat until lightly cooked, being careful not to overcook them.
- Add more cooking oil to the pan. Add minced garlic and sauté until fragrant. Add carrots, then cabbage. Stir-fry briefly.
- Add onions and the remaining sauce. Stir-fry until the sauce evenly coats the vegetables.
Step 3. Combine and Finish
- Add a little cooking oil to the pan, then add the stir-fried eggs and 2 tablespoons of stir-fry sauce. Stir quickly and evenly until the sauce coats the eggs.
- Add the stir-fried eggs and mix well. Add green onions and coriander. Stir-fry until everything is combined and heated through. Remove from heat.
Step 4. Serve
- Serve and garnish with ground pepper.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- To prevent eggs from sticking together, stir-fry them lightly at medium heat. Don't stir too vigorously.
- Boil carrots briefly before stir-frying to make them cook faster and more evenly.
- Stir-frying the carrots helps prevent sticking.
- Whisk the eggs well for a richer texture.
- Don't overcook the eggs; they should be lightly cooked but not dry.
Nutrition
- N/A
FAQs
1. Can I use frozen vegetables in this recipe?
Yes! Make sure to thaw them completely and pat them dry before adding them to the pan to prevent steaming.
2. How can I make my stir-fried eggs fluffier?
Whisk the eggs lightly before cooking, and don't overcook them. Cook over medium heat and gently stir to create air pockets.
This simple stir-fried egg dish is a testament to how delicious and satisfying a meal can be with minimal effort. From quick weeknight dinners to a delightful addition to your brunch spread, this recipe offers endless possibilities for customization and enjoyment. So go ahead, experiment with different vegetables and seasonings, and savor the delicious results!