Scrambled egg stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tbsp oil
- 100g cooked prawnsdefrosted if frozen
- thumb sized knob of ginger(no need to peel), grated
- large handful fresh beansprouts
- 4 spring onionssliced
- 4 eggsbeaten
- 1 tbsp soy sauceplus extra to taste
Nutrition: per serving
- kcal296
- fat20g
- saturates4g
- carbs2g
- sugars0.1g
- fibre1g
- protein28g
- salt3.81g
Method
step 1
Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
step 2
Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.
