Chinese Egg and Sweet Potato Stir-Fry with Spring Onion
ChineseChinese RecipesGolden eggsEasy
Sweet potato slices stir-fried with fluffy scrambled eggs and spring onion.
Prep time10 min
Cook time12 min
Total time22 min
Servings3
Ingredients
- 3 eggs, beaten
- 300 g sweet potato (shakarkandi), thinly sliced
- 2 garlic cloves, minced
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp cooking oil
- salt to taste
Method
- Scramble the eggs in 1 tbsp hot oil until just set; remove and set aside.
- Stir-fry the sweet potato slices in the remaining oil for 6 minutes until tender.
- Add garlic and cook for 30 seconds.
- Stir in soy sauce and sugar.
- Fold in the eggs and spring onions and toss for 1 minute.
- Serve hot with rice.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)11 g
Fat (estimate)16 g
Carbs (estimate)17 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set; slice sweet potato thin so it cooks through. Allergens: egg, soy. Pakistani alternative: use local shakarkandi (sweet potato), available in winter markets; a pinch of sugar balances the soy sauce.