Stir-fried Eggs

Name: Stir-fried Eggs
Yield: 228 g
Ingredients: Fresh cabbage 40 g; Boiled eggs 135 egg(s); Minced garlic 5 teaspoon; Sun-dried chili powder 16 g; Allulose syrup 8 ml; Sriracha sauce 8 g; Low-sugar stir-fried gochujang 8 g; Dark soy sauce 8 ml

296 kcal

#Egg dish #Brunch #Easy recipe #Breakfast #Stir-fry #Low calorie #Single meal #Healthy food #Vegetable stir-fry #Home-cooked recipe

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Ingredients

Main ingredients

Fresh cabbage 40 g
Boiled eggs 3 egg(s)

Seasonings/Sauce

Minced garlic 5 teaspoon
Sun-dried chili powder 16 g
Allulose syrup 8 ml
Sriracha sauce 8 g
Low-sugar stir-fried gochujang 8 g
Dark soy sauce 8 ml

Nutrition summary

Carbohydrates 26 g 33%

Protein 22.33 g 28%

Fat 13.37 g 38%

Serving size 228g

Cooking steps

1

Crack the eggs into a bowl and beat them well
2

Finely chop green onions, onions, and other vegetables
3

Add oil to a pan and stir-fry the vegetables
4

Once the vegetables are softened, pour in the beaten eggs
5

Stir and cook the eggs slowly over low heat
6

Season with salt and pepper to taste
7

Transfer to a plate and serve

Stir-fried Eggs

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