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.
Ingredients
- 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
Tried this recipe?Let us know how it was!
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!