Ingredients for Asian Scrambled Eggs
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon peanut oil
- 1 cup sliced mushrooms
- 1 cup snow peas
- 1/4 cup thinly sliced red bell pepper (optional)
- 2 scallions, thinly sliced
- 2 tablespoons reduced sodium soy sauce
- 4 large egg whites
- 2 large eggs
- black pepper, to taste
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How to Make Asian Scrambled Eggs
- In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat. Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Add sliced mushrooms, snow peas, and black pepper to the wok. Stir-fry for 5-7 minutes, until mushrooms are softened and lightly browned and snow peas are tender-crisp.
- Stir in the thinly sliced scallions and cook for another minute.
- Drizzle half (1 tablespoon) of the soy sauce over the vegetables; stir to combine. Remove the vegetables from the wok and set aside.
- Add the remaining 1 tablespoon of oil to the wok. Pour in the beaten eggs and let them cook undisturbed for a minute or two, until the edges begin to set.
- Gently scramble the eggs with a spatula until cooked through but still slightly moist.
- Add the cooked vegetables to the wok and gently mix with the scrambled eggs.
- Serve immediately, drizzling the remaining soy sauce over top for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
19g
Fat
11g
Carbs
3g
