Introduction

Egg stir-fry is a simple, quick, and flavorful dish perfect for any meal. With fluffy scrambled eggs and sautéed vegetables tossed in a light soy sauce, it’s both comforting and satisfying. This recipe is easy to customize and makes a great weekday dinner or brunch.

The dish shows a white speckled bowl filled with scrambled eggs as the bottom layer, bright yellow and soft with pieces of cooked translucent onion mixed in. On top, there are thin green slices of bell pepper scattered evenly, adding fresh color and texture. Fresh chopped green onions are sprinkled over the entire dish, giving small green dots as the final layer. A pair of black chopsticks is holding a piece of the scrambled egg at the edge of the bowl, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
Salt (to taste)
Black pepper (to taste)
1 tablespoon vegetable oil (divided)
1 small onion (thinly sliced)
1/2 large bell pepper (sliced)
3 garlic cloves (minced)
1 tablespoon light soy sauce
1 green onion (chopped, plus more for garnish)

Instructions

Step 1: Crack the eggs into a bowl, add a pinch of salt and black pepper, then beat until fully combined.
Step 2: Heat half a tablespoon of vegetable oil in a large skillet over medium-high heat. Pour in the beaten eggs and stir gently until softly scrambled. Remove from the pan and set aside.
Step 3: In the same skillet, add the remaining oil. Sauté the sliced onion, bell pepper, and minced garlic for 2 to 3 minutes until they start to soften.
Step 4: Return the scrambled eggs to the skillet with the vegetables. Drizzle the light soy sauce over the mixture and stir-fry everything together for 1 to 2 minutes until well combined.
Step 5: Stir in the chopped green onion, adjust seasoning with salt and pepper to taste, and serve immediately, garnished with extra green onions.

Tips & Variations

Use any vegetables you have on hand, such as mushrooms, spinach, or snap peas, to add extra flavor and nutrition.
For a spicier version, add a pinch of chili flakes or a splash of chili oil when stir-frying the vegetables.
Make sure not to overcook the eggs in the first step to keep them tender and fluffy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the eggs from becoming rubbery. This dish is best enjoyed fresh but can be quickly warmed for another meal.

How to Serve

A white ceramic plate with subtle lined texture holds a dish of scrambled eggs mixed with thinly sliced green bell pepper and translucent cooked onion strips, garnished with chopped green onion sprinkled evenly on top. The scrambled eggs are soft and yellow with slightly rough texture, contrasting with the bright green peppers and pale onions. Black chopsticks with gold accents rest on the right edge of the plate. Nearby, a small white scalloped dish contains more chopped green onions and a white bowl of dark soy sauce sits above on a white marbled surface, with a soft beige cloth partially visible at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of oil for stir-frying?

Yes, you can substitute vegetable oil with sesame oil, canola oil, or peanut oil for different flavor profiles. Sesame oil adds a nice nutty aroma but is best used in moderation.

How do I prevent the eggs from sticking to the pan?

Make sure the pan and oil are properly heated before adding the eggs. Using a non-stick skillet or a well-seasoned pan also helps keep the eggs from sticking during cooking.