Scrambled egg stir-fry

Scrambled egg stir-fry

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(7 ratings)

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Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes

Nutrition and extra info

Nutrition info

Nutrition

kcalories
296
protein
28g
carbs
2g
fat
20g
saturates
4g
fibre
1g
sugar
0.1g
salt
3.81g

Ingredients

  • 1 tbsp oil
  • 100g cooked prawns, defrosted if frozen
  • thumb sized knob of ginger (no need to peel)
  • large handful fresh beansprouts
  • 4 spring onions, sliced
  • 4 eggs, beaten
  • 1 tbsp soy sauce, plus extra to taste

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Method

  1. Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
  2. Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.

Recipe from Good Food magazine, October 2005

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Comments

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pikolet's picture

Fantastic! I also added a clove of garlic and a small chili pepper as someone else suggested and thought it was absolutely delicious.

suegriff26's picture
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Loved this, very quick and easy. Great to have scrambled egg to moisten the dish without having to add lashings of greasy stir fry sauce. Used ham and mushrooms instead of prawns. Yum :-)

beverley_flora's picture
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Made this with grated carrot and red onion (slightly caramelised the onion for 15 minutes first, before adding the carrot) and added a small amount of whole-grain basmati rice to satisfy the boyfriend! Though still high protein and low-ish carb so very happy :)

dillyfrost's picture
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a really nice easy supper with stir fried veg

shazzy020's picture
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Lovely dish, makes a lovely light lunch. I added a clove of garlic and a few chillie flakes to give it a bit more oomph and really enjoyed, will definitely make again.

stephthecook's picture
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I would peel the Ginger. Also, adding some chopped asparagus with the beansprouts and cooking stage 1 for a little longer works brilliantly.

cookaholic-94's picture
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Quick and easy. Perfect for a quick Saturday lunch. Utterly scumptious!

louise777's picture

Read the section that say's 'make it veggie' substituting tofu

leonak's picture

why is this in the vegetarian section?

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