Egg and Mushroom Stir-Fry
ChineseChinese RecipesDesi eggsEasy
Soft scrambled eggs with golden mushrooms and spring onion — a simple, savoury Chinese stir-fry for rice.
Prep time5 min
Cook time10 min
Total time15 min
Servings2
Ingredients
- 4 eggs
- 1 cup mushrooms, sliced
- 2 spring onions, chopped
- 1 tbsp light soy sauce
- 1 tsp oyster sauce (optional)
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tbsp oil
- 1 tsp sesame oil
Method
- Beat the eggs with salt and white pepper.
- Heat oil in a pan and fry the mushrooms for 3 minutes until golden.
- Pour in the eggs and cook gently, folding, until just set.
- Add spring onions, soy sauce, oyster sauce and sesame oil.
- Serve hot with steamed rice.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)13 g
Fat (estimate)14 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
Fry the mushrooms until golden before adding the eggs — that gives them a rich flavour. Food safety: cook the eggs until fully set. Allergens: contains egg and soy (soy sauce, oyster sauce). Substitute: skip the oyster sauce, or use button mushrooms from any market. Nutrition is an estimate per serving.