Bean Sprout Stir Fry with Eggs
This simple recipe, ready in just 10 minutes, shows us the easiest way to enjoy fresh bean sprout stir fry with eggs, making a low-cost, flavorful, and nutritious balanced meal.
Equipment
- 1 wok/large frying pan
Ingredients
- 2 cup mung bean sprouts
- 3 large eggs
- 2 green onions (Washed and cut into the length of bean sprouts)
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- ½ tsp sugar
- ¼ tsp salt (Before adding salt, taste the dish. If it's already sufficiently salty, you might consider skipping the salt.)
Instructions
- Rinse the bean sprouts thoroughly under cold running water. Drain them using a colander or salad spinner.
- Crack the eggs into a bowl, and beat them until well mixed.
- Heat 1 tablespoon of vegetable oil in a large frying pan/wok over medium heat.
- Once the oil is hot, add the beaten eggs to the wok. Let them sit for a few seconds and then gently scramble them until half cooked (soft and slightly runny). Push the eggs to one side of the wok.
- Quickly add the bean sprouts to the wok. Stir-fry the bean sprouts with eggs for about 2 minutes over medium heat.
- Quickly add the green onions, soy sauce, and sugar to the wok. Toss everything well to combine. Add a pinch of salt or chili flakes to your taste if needed.
- Transfer the bean sprot egg stir fry to a serving plate, serve hot.