Chinese Egg Stir-Fry
🌟Main ingredient:Eggs
✨secondary ingredients: cucumber and carrots
⏱️Cooking time: 15 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Only me
Ingredients
4
eggs
1
cucumber
2
carrots
1
onion
2
cloves
of
garlic
2
tablespoons
soy
sauce
1
tablespoon
oyster
sauce
1
tablespoon
vegetable
oil
Salt
to
taste
Pepper
to
taste
2
cups
cooked
rice
(side
dish)
Cooking steps
Peel and julienne the cucumber and carrots.
Chop the onion and mince the garlic.
In a bowl, beat the eggs and season with salt and pepper.
Heat vegetable oil in a wok or a large frying pan over medium-high heat.
Add the minced garlic and chopped onion to the hot oil. Stir-fry until fragrant.
Add the julienned cucumber and carrots to the wok. Stir-fry for 2-3 minutes until slightly softened.
Push the vegetables to one side of the wok, creating an empty space.
Pour the beaten eggs into the empty space and scramble them until cooked through.
Combine the scrambled eggs with the vegetables in the wok. Mix well.
Add soy sauce and oyster sauce to the wok. Stir-fry for an additional minute.
Taste and adjust seasoning if needed.
Serve the Chinese Egg Stir-Fry over cooked rice as a side dish.
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