Stir-Fried Vegetables with Egg
Elevate your weeknight dinners with this vibrant and healthy Stir-Fried Vegetables with Egg recipe! Perfect for a quick and nutritious meal, this dish comes together in just 25 minutes, balancing the crisp freshness of broccoli, snap peas, red bell pepper, and carrot with the satisfying protein of scrambled eggs. Flavored with aromatic garlic and ginger and enriched with soy sauce, each bite is a delightful fusion of savory and umami. Cooked in a sizzling wok, this easy stir-fry offers the perfect crunch and vibrant color, making it a feast for both the eyes and the taste buds. Perfect for busy days, vegetarian diets, or as a flavorful side dish, this recipe is the ultimate way to enjoy wholesome, stir-fried goodness.
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Recipe Information
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
Instructions
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.
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.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Pour the beaten eggs into the hot skillet, scrambling them until they are just set. Remove the eggs from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and increase the heat to high.
Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until they become fragrant.
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.
Return the scrambled eggs to the skillet and pour in the soy sauce, stirring everything together to combine well.
Toss the stir-fry with the sliced green onions, season with salt and black pepper to taste, and remove from heat.
Serve hot and enjoy your stir-fried vegetables with egg as a delightful meal or side dish.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 16.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 275 mg | 21% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
