Hot Dishes
Mushroom Scrambled Eggs
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This delicious Mushroom and Carrot Egg Stir-Fry is a quick, healthy, and flavorful dish that’s perfect for any meal. Fresh mushrooms and crisp carrots add a delightful texture, while fluffy scrambled eggs bring richness and protein. The recipe starts by blanching the mushrooms and shredded carrots to enhance their natural sweetness, then combining them with beaten eggs seasoned simply with salt and a touch of white pepper for a subtle kick. Stir-fried to perfection in a hot wok, the dish is finished with a generous sprinkle of fresh scallions for a bright, aromatic finish. Easy to make yet packed with umami and vibrant flavors, this stir-fry is a fantastic way to enjoy vegetables and eggs in one satisfying bite. Ideal for busy weeknights or a nutritious breakfast!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- eggs 2 large (approx. 100g)
- mushrooms 100g fresh (mixed varieties)
The aromatics
- carrots 50g (julienned)
- scallions 2 stalks (chopped)
The sauce & seasonings
- oil 1 tbsp (14g)
menu_book Directions
1
Step 1
Prepare the ingredients.
2
Step 2
Wash and clean several types of fresh mushrooms, peel the carrots and cut them into shreds.
3
Step 3
Blanch the mushrooms and carrot shreds in boiling water for 2 minutes, then remove and drain the water. Tear the mushrooms into small pieces. Beat the eggs.
4
Step 4
Add the torn mushrooms and carrot shreds into the egg mixture, season with salt and mix well (you can add a pinch of white pepper powder).
5
Step 5
Heat the wok, add oil, and pour in the egg mixture. Sprinkle half of the chopped scallions.
6
Step 6
Stir-fry continuously until the egg mixture is set, then sprinkle the remaining scallions.
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