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.
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Breakfast, Brunch, Lunch
Cuisine International
Servings 4
Calories 250 kcal


  • 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


  • 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!


Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 15gFat: 15gFiber: 4gSugar: 6g
Keyword Egg and Veggie Stir-Fry, egg dish, egg stir fry, stir-fry
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!

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