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Scrambled egg stir-fry

Scrambled egg stir-fry

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Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal296
fat20g
saturates4g
carbs2g
sugars0.1g
fibre1g
protein28g
salt3.81g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
MAKE IT VEGGIE

Stir-fry chunks of tofu instead of prawns, or add extra veg such as water chestnuts or shredded bok choi.

Recipe from Good Food magazine, October 2005

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Overall rating

Rating: 5 out of 5.20 ratings
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