Name: Scrambled egg stir-fry
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tbsp oil; 100g cooked prawns defrosted if frozen; thumb sized knob of ginger (no need to peel), grated; large handful fresh beansprouts; 4 spring onions sliced; 4 eggs beaten; 1 tbsp soy sauce plus extra to taste

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Scrambled egg stir-fry

Scrambled egg stir-fry

Jane Hornby

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Serves 2

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 4.6 out of 5.24 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp oil
100g cooked prawns

defrosted if frozen
thumb sized knob of ginger

(no need to peel), grated
large handful fresh beansprouts
4 spring onions

sliced
4 eggs

beaten
1 tbsp soy sauce

plus extra to taste

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Nutrition: per serving

kcal296
fat20g
saturates4g
carbs2g
sugars0.1g
fibre1g
protein28g
salt3.81g

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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A star rating of 4.6 out of 5.24 ratings

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