Scrambled egg not only is great for breakfast but can be used to make healthy stir fry dishes as well. This scrambled egg vegetable stir fry takes 20 minutes to make, can be served with rice, noodle or as a side. It’s another low-effort recipe for preparing a quick weeknight meal.
I used green pepper, carrot, garlic and enoki mushroom for the vegetable ingredients. I chose them for a balanced combination of different colors and textures.
However, this is just an example. This recipe embraces flexibility. Ingredients can be changed based on your needs and what’s available at hand.
Even thought this recipe is pretty simple and straightforward. There are still rules to follow.
- Make the scramble egg separately or push the other ingredients on one side of the pan when making the egg. We don’t want the egg to stick together with the other ingredients before it sets.
- Cook the crunchy vegetables such as carrot and pepper first, mushroom later. Enoki mushroom is a very delicate ingredient and cooks fast, I added it last.
When all the ingredients are in, simply use salt and soy sauce for seasoning. I really enjoy the natural flavor of these ingredients. When I make this dish, I don’t normally use overpowering seasonings.
I hope you enjoy making Scrambled Egg Vegetable Stir Fry. If you like this recipe, please leave a rating and share it with your friends!
- 1 egg, beaten
- 1 carrot, shredded
- 1 long green pepper, sliced
- 1 bunch enoki mushrooms, ends trimmed and cleaned (or your choice of mushroom)
- 2 cloves garlic, sliced
- 4 tablespoons oil
- ¼ teaspoon salt
- ½ tablespoon soy sauce
- Heat 1 tablespoon oil in a pan over medium heat, pour in the egg, wait for the egg to set and then break it into small pieces with a spatula, stir fry for another 30 seconds until fragrant, set aside.
- Add 3 tablespoons oil into the pan, stir in the carrot and green pepper, stir fry for 1-2 minutes over medium-high heat.
- Add enoki mushrooms and garlic slices into the pan and toss in some salt and soy sauce, stir fry for 2-3 minutes and mix well.
- Add the egg back into the pan, cook for another minute and serve.
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10 comments
My hubby loved it. He is asking for more but, I am trying to put him off till upcoming holiday season. I highly recommend this recipe for those who are running short of time and need a healthy meal within 10 to 20 minutes.
I will definitely give it a try because I am enoki mushrooms lover myself. Though, I never had them with egg before, but I am sure it will be liked by my kids n other family members.
Hi Rachel,
Let me know if you have any questions about the recipe. Happy cooking!
I just wanted to know if you HAD to have enoki mushrooms specifically. I don’t have any and can’t go out.
Hi Scarlett,
You don’t have to use enoki mushroom, although it adds a nice subtle flavor and unique texture to this dish. White mushroom will work too. You could even skip the mushroom and just use carrot and green pepper. 🙂
OMG!! Thank you for this quick and easy stir fry! I cooked the egg first and gave it a sprinkle of salt. I got rid of orphaned vegetables in my refrigerator so along with the garlic, carrots and mushrooms I added onions and red pepper. I grated tiny carrots since that’s what I had, and it worked great. I reduced the oil and increased the soy to a full tablespoon. Totally delicious in under 10 minutes! many thanks!I served it over leftover rice noodles and everyone thought I was a fabulous chef! Thank you!!
THIS WAS AMAZING!! i made itt fo ma wif and she loved it!!
I added a little ginger paste with the garlic and then some dark soy sauce (kinda like molasses), some sesame oil and sesame seeds
What kind of pepper is the long green pepper?
Hi Anna, they are common in Asian grocery stores, also called long horn peppers. Shishito pepper is a great substitute as well. If you can’t find either, I’d say use whatever you have at hand, it shouldn’t impact the flavor by too much!