Egg and Bean Sprout Stir-Fry
ChineseChinese RecipesDesi eggsEasy
Crunchy bean sprouts tossed with fluffy eggs — a light, fresh Chinese stir-fry that takes minutes.
Prep time5 min
Cook time8 min
Total time13 min
Servings2
Ingredients
- 3 eggs
- 1.5 cups bean sprouts
- 1 spring onion, chopped
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tbsp oil
Method
- Beat the eggs with salt and white pepper.
- Heat oil in a pan and scramble the eggs softly. Remove.
- Fry the bean sprouts on high heat for 1–2 minutes.
- Return the eggs, add spring onion, soy sauce and white pepper.
- Toss and serve immediately.
Nutrition — estimated per serving
Calories (estimate)170 kcal
Protein (estimate)11 g
Fat (estimate)11 g
Carbs (estimate)5 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
Cook the sprouts fast on high heat so they stay crunchy. Food safety: cook the eggs until fully set. Allergens: contains egg and soy (soy sauce). Substitute: use shredded cabbage if bean sprouts are not available. Nutrition is an estimate per serving.