Asian Scrambled Eggs Recipe

Ingredients for Asian Scrambled Eggs

• Garlic Clove
• Fresh Ginger
• Peanut Oil
• Mushroom
• 1 cup snow peas, trimmed
• Red Bell Pepper
• 2 scallions, thinly sliced
• Reduced Sodium Soy Sauce
• Egg Whites
• Egg

How to Make Asian Scrambled Eggs

1. 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.
2. 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.
3. Stir in the thinly sliced scallions and cook for another minute.
4. Drizzle half (1 tablespoon) of the soy sauce over the vegetables; stir to combine. Remove the vegetables from the wok and set aside.
5. 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.
6. Gently scramble the eggs with a spatula until cooked through but still slightly moist.
7. Add the cooked vegetables to the wok and gently mix with the scrambled eggs.
8. Serve immediately, drizzling the remaining soy sauce over top for extra flavor.