Stir-Fried Vegetables with Egg
Elevate your weeknight meals with this quick and healthy Stir-Fried Vegetables with Egg recipe, a vibrant dish packed with color, flavor, and nutrients. Featuring a medley of crisp-tender broccoli, red bell pepper, carrots, and snap peas, this stir-fry is infused with aromatic garlic and ginger, then brought together with fluffy scrambled eggs and a savory soy sauce glaze. Ready in just 25 minutes, this versatile recipe is perfect as a light main course or a flavorful side dish. Whether you're looking for a way to use up fresh veggies or create a wholesome, protein-packed meal, this simple yet satisfying stir-fry is sure to delight. Ideal for busy cooks seeking quick dinner ideas, this dish delivers freshness and bold flavor with minimal effort.
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Ingredients
- 2 tablespoons vegetable oil
- 3 large eggs
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup snap peas
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 stalks green onions, sliced
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by preparing all the vegetables: cut the broccoli into small florets, slice the red bell pepper into thin strips, julienne the carrot, and trim the snap peas if necessary.
Step 2
Crack the eggs into a bowl, season with a pinch of salt, and beat them with a fork until the yolks and whites are fully combined.
Step 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Step 4
Pour the beaten eggs into the hot skillet, scrambling them until they are just set. Remove the eggs from the skillet and set aside.
Step 5
In the same skillet, add the remaining 1 tablespoon of vegetable oil and increase the heat to high.
Step 6
Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until they become fragrant.
Step 7
Add the broccoli, red bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes or until they start to become tender but still crisp.
Step 8
Return the scrambled eggs to the skillet and pour in the soy sauce, stirring everything together to combine well.
Step 9
Toss the stir-fry with the sliced green onions, season with salt and black pepper to taste, and remove from heat.
Step 10
Serve hot and enjoy your stir-fried vegetables with egg as a delightful meal or side dish.
Nutrition Facts
| Serving size | (681.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 628.8 |
| Total Fat 41.1g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 558mg | 0% |
| Sodium 2034.3mg | 0% |
| Total Carbohydrate 36.3g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 16.1g | |
| Protein 31.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 275.4mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 883.2mg | 0% |
Source of Calories