Quick and Savory Egg and Veggie Stir-Fry Recipe

Looking for a quick meal that won’t break the bank? This egg and veggie stir-fry is your answer! It’s a simple yet satisfying dish that comes together in no time, making it perfect for busy weeknights. Imagine scrambling fresh eggs, tossing them with a colorful array of vegetables, and adding a splash of soy sauce for flavor. Serve it over rice or noodles for an affordable, protein-packed meal.

For a lighter option, try this egg white veggie omelet.

This recipe is all about flexibility. You can use whatever veggies you have on hand, from bell peppers to broccoli, making it a great way to clear out your fridge. Plus, the combination of scrambled eggs and vibrant vegetables creates a delightful taste and texture that everyone will love.

Pair with a turkey stir-fry for a protein boost.

Delicious Egg and Veggie Stir-Fry

Quick and Savory Egg and Veggie Stir-Fry Recipe

Recipe by Meal Prep ChefCourse: Budget-Friendly Meal PrepCuisine: Asian-InspiredDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

300

kcal

This egg and veggie stir-fry is a delightful mix of scrambled eggs and fresh vegetables, stir-fried together with soy sauce. It’s quick, simple, and perfect for serving over rice or noodles, offering a satisfying and protein-rich meal.

Ingredients

• 4 large eggs

• 2 cups mixed vegetables (such as bell peppers, carrots, and broccoli)

• 2 tablespoons soy sauce

• 1 tablespoon oil (vegetable or sesame)

• 1 clove garlic, minced

• 1 teaspoon ginger, minced (optional)

• Salt and pepper to taste

• Cooked rice or noodles for serving

• Chopped green onions for garnish (optional)

Directions

• Prep the Veggies: Wash and chop the mixed vegetables into bite-sized pieces.
• Scramble the Eggs: In a bowl, whisk the eggs until well combined. Season with salt and pepper.
• Heat the Oil: In a large skillet or wok, heat the oil over medium-high heat.
• Cook the Vegetables: Add the mixed vegetables and sauté for 3-4 minutes until tender-crisp. If using, add the minced garlic and ginger, and stir-fry for an additional minute.
• Add the Eggs: Push the vegetables to the side of the pan and pour the beaten eggs into the center. Allow the eggs to cook for a minute before gently scrambling them with the vegetables.
• Finish with Soy Sauce: Once the eggs are fully cooked, drizzle the soy sauce over the mixture and stir everything together. Cook for another minute to let the flavors meld.
• Serve: Remove from heat and serve the stir-fry over cooked rice or noodles. Garnish with chopped green onions if desired.

Key Prep Tips

1. Use Fresh Vegetables: Opt for a mix of crunchy and colorful veggies like bell peppers, snap peas, carrots, and broccoli for a vibrant dish.
2. Cook Eggs First: Scramble the eggs lightly in the pan and set aside before stir-frying the vegetables to keep textures distinct.
3. High Heat Cooking: Use medium-high heat for a quick stir-fry that retains the veggies’ crispness.
4. Flavor Boost: Add soy sauce, sesame oil, and a pinch of garlic or ginger for a savory depth of flavor.

Suggested Variations

• Add Protein: Include tofu, shrimp, or diced chicken for a more filling meal.
• Grain Options: Serve over rice, quinoa, or noodles for a complete dish.
• Spicy Twist: Add red pepper flakes, chili oil, or Sriracha for a spicy kick.
• Dietary Adjustments: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Serving Suggestions

• As a Main Dish: Enjoy as a light, protein-packed dinner or lunch.
• Side Pairing: Serve with a small side of miso soup or a fresh cucumber salad.
• Beverages: Pair with iced green tea, sparkling water with lemon, or a light white wine.
• Presentation: Garnish with sesame seeds and sliced green onions for a polished finish