Egg and vegetable stir fry

15 min · Serves 2

A Kubbord recipe

Steps written by Kubbord

What goes in

• 3eggs
• 1carrots
• 1pepper
• 2scallion
• soy sauce

How to cook it

1. Thinly slice the carrot and pepper, trim and slice the scallions, and beat the eggs in a small bowl until blended.
2. Place a skillet or wok over medium heat, pour in the beaten eggs, and cook, stirring gently, for 2 to 3 minutes until softly set and cooked to an internal temperature of 160°F (71°C), then transfer them to a plate.
3. Increase the heat to medium-high, add the sliced carrot and pepper along with 1 to 2 tablespoons of tap water to prevent sticking, and stir-fry for 3 minutes until tender-crisp.
4. Return the scrambled eggs to the pan, pour in the soy sauce, and add the sliced scallions.
5. Toss and fold everything together over medium heat for 1 to 2 minutes until heated through and evenly coated, then remove from the heat and serve immediately.

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