Asian Style Scrambled Eggs
Created by Tisme on June 24, 2023
- Servings: 2
- Prep Time: 10m
- Cook Time: 12m
- Recipe #41021
Ingredients
- Oil cooking spray
- 150 grams baby bok choy, halved length ways
- 2 eggs, at room temperature
- 2 egg whites, at room temperature
- Salt and pepper to season
- 1 tablespoon water
- 2 centimeter piece fresh ginger, finely grated
- 2 green onions (shallots), thinly sliced
- 1 fresh long green chili, de seeded and chopped
- Oyster sauce, to serve
How to Make
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Step 1: Whisk the eggs and egg whites together in a bowl & season to your taste.
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Step 2: Spray a medium non-stick frying pan with oil spray to grease & heat over medium-low heat; add the bok choy and 1 tablespoon water.
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Step 3: Cook bok choy until vibrant and almost tender & transfer to a plate.
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Step 4: Add the green onions, ginger and chili to pan; cook, stirring, for 1 minute or until tender.
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Step 5: Add the egg mixture to pan and swirl to coat pan base; cook without stirring for 30 seconds.
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Step 6: Using a wide spatula, push the set eggs around the outer edge towards the center of the pan, tilting pan to allow the uncooked eggs to run over the base.
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Step 7: Gently push eggs around pan every 15 seconds until soft folds form and one quarter mixture is unset; remove from the heat.
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Step 8: Add bok choy and serve with a drizzle of oyster sauce
Nutritional Facts
- Serving Size: 1 (394.9 g)
- Calories 373.9
- Total Fat - 23.4 g
- Saturated Fat - 7.6 g
- Cholesterol - 904 mg
- Sodium - 380 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 1.6 g
- Sugars - 4.3 g
- Protein - 32.5 g
- Calcium - 217.5 mg
- Iron - 5.4 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.2 mg