Egg and Veggie Stir-Fry

Quick, Healthy, and Delicious!

Stir-fries are a go-to option for a fast and flavorful meal, and this Egg and Veggie Stir-Fry is no exception. Packed with colorful vegetables and protein-rich eggs, it’s a nutritious and satisfying dish that’s ready in no time. Whether you’re a busy weeknight warrior or simply looking to add more veggies to your diet, this recipe has got you covered.

Tips for the Perfect Stir-Fry:

• Prep Your Ingredients: Have all your vegetables chopped and sauces ready before you start cooking. Stir-frying happens quickly, and you’ll want everything at your fingertips.
• High Heat: Use a hot pan or wok and work swiftly. The high heat helps cook the veggies quickly while maintaining their crunch.
• Don’t Overcrowd: Avoid overcrowding the pan; it can make your stir-fry steam rather than stir-fry. If needed, cook in batches.
• Be Creative: Feel free to customize your stir-fry with your favorite vegetables or protein sources like tofu, shrimp, or chicken.
• Sauces: Experiment with different sauces for flavor variations. Teriyaki, hoisin, or sriracha can add some extra zing.
• Garnish: Fresh herbs, like cilantro or Thai basil, can add a burst of freshness to your dish.

How To Make Egg and Veggie Stir-Fry

Egg and Veggie Stir-Fry

Stir-fries are a go-to option for a fast and flavorful meal, and this Egg and Veggie Stir-Fry is no exception.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Breakfast, Brunch, Lunch

Cuisine International

Servings 4

Calories 250 kcal

Ingredients

  

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• 4 large eggs
• 2 tbap vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas, ends trimmed
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce (optional)
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish

Instructions

 

• Prepare the Eggs:

  In a bowl, crack the eggs, season with a pinch of salt and pepper, and beat them lightly. Set aside.
• Stir-Fry Veggies:

  Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
• Add Vegetables:

  Toss in the sliced red and yellow bell peppers, broccoli florets, snap peas, and julienned carrots. Stir-fry the vegetables for 3-5 minutes until they begin to soften but are still crisp.
• Create a Well:

  Push the veggies to one side of the pan, creating a well in the center.
• Cook the Eggs:

  Pour the beaten eggs into the well. Let them cook undisturbed for about 1-2 minutes until they start to set.
• Scramble the Eggs:

  Gently scramble the eggs with a spatula until they are fully cooked and slightly golden.
• Combine and Season:

  Mix the scrambled eggs with the stir-fried veggies. Add soy sauce and oyster sauce (if using) to the mixture. Toss everything together until well combined. Taste and adjust the seasoning with salt and pepper as needed.
• Serve:

  Transfer the Egg and Veggie Stir-Fry to a serving platter.Garnish with sesame seeds and chopped green onions for extra flavor and a pop of color.
• Enjoy:

  Serve your delicious stir-fry hot over steamed rice or noodles. Enjoy!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 15gFat: 15gFiber: 4gSugar: 6g

Keyword Egg and Veggie Stir-Fry, egg dish, egg stir fry, stir-fry

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There you have it, a simple and tasty Egg and Veggie Stir-Fry that’s perfect for a quick weeknight dinner. Enjoy your culinary adventure!