Ingredients
- —2 eggs
- —140 g vegetables (carrot, leek, spinach)
- —1 tsp olive oil
- —1 tsp soy sauce (unsweetened or use tamari)
- —¼ tsp ground ginger
- —Pepper to taste
Instructions
Heat the wok thoroughly and then add the olive oil.
Add the vegetables and stir-fry for 5–6 minutes on high heat until tender-crisp.
Beat the eggs and pour them over the vegetables.
Stir until the egg is set.
Season with soy sauce, ginger, and pepper.
Alternative: Use a grill pan for the vegetables (briefly grill for extra flavor) and then add them to the egg in a regular pan.
Serving Tip
Delicious with some fresh cilantro or a sprinkle of sesame seeds as a topping.
Storage Tip
Allow to cool completely and store for up to 1 day in the refrigerator. Reheat briefly in the wok or microwave (not too long to keep the egg soft).
RECIPE_ID: dd207f30...
LAST_UPDATE: 2/18/2026