The Ubiquitous Egg Stir Fry Jidan Er Dun
Elevate your weeknight dinners with "The Ubiquitous Egg Stir Fry Jidan Er Dun," a quick, wholesome, and flavor-packed dish that comes together in just 25 minutes! This vibrant stir fry combines fluffy, tender scrambled eggs with an array of crisp vegetables like broccoli, carrots, and bell peppers, all coated in a savory soy-oyster sauce infused with aromatic garlic, ginger, and sesame oil. The beauty of this recipe lies in its versatility and simplicity—it’s perfect alongside steamed rice or noodles, making it an easy, customizable meal for two. Quick to prepare, brimming with fresh ingredients, and layered with satisfying umami, this stir fry is proof that delicious doesn’t have to be complicated.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 teaspoon ginger
- 2 stalks green onion
- 1 medium bell pepper
- 1 medium carrot
- 1 cup broccoli florets
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 pinch salt
- 1 pinch white pepper
Instructions
Crack and whisk the eggs in a bowl. Add a pinch of salt and white pepper to season. Set aside.
Finely mince the garlic and ginger, slice the green onion into thin rounds, and dice the bell pepper. Peel and julienne the carrot into thin matchsticks. Cut broccoli into small florets.
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, cornstarch, and water to create a stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, pour in the whisked eggs. Gently scramble the eggs until they are just set and slightly fluffy. Remove cooked eggs from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Toss in the garlic and ginger, stirring quickly until aromatic (about 30 seconds).
Add the carrot and broccoli to the skillet, stir-frying for 2 minutes. Next, add the bell pepper and stir-fry for another 2 minutes until the vegetables are slightly tender but still crisp.
Return the scrambled eggs to the skillet and add the stir-fry sauce. Toss everything together to coat evenly with the sauce, cooking for 1-2 minutes until the sauce thickens slightly.
Sprinkle sliced green onions over the stir fry as a garnish and serve immediately. This dish pairs perfectly with steamed rice or noodles.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 8.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 900 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.
