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Egg and Veggie Stir-Fry

Egg and Veggie Stir-Fry


  • Eggs
  • Peanut oil
  • Vegetable oil
  • Button mushrooms
  • Shredded carrots
  • Snow peas
  • Grated ginger
  • Oyster sauce
  • Brown rice
  • Chopped scallions


  1. In a small bowl, lightly beat 2 eggs. Heat 1 tablespoon peanut oil in a wok or a large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until set, about 1 minute. Transfer to a cutting board and roughly chop. Add 1 table spoon vegetable oil to pan, then add 1 cup sliced button mushrooms and cook, stirring, until they start to brown, about 2 minutes. Add 1 cup shredded carrots, 1 cup snow peas, and 1 tablespoon grated ginger and continue to cook, stirring, until vegetables are tender-crisp, 1 to 2 minutes more. Remove from heat and stir in 1 table- spoon oyster sauce. Divide 1 3/4 cups brown rice between two plates, top with stir-fry and then egg, and sprinkle with chopped scallions.

Nutrition Information

Per serving: 445 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet


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