Easy Veggie Stir-Fry with Sesame Scrambled Egg

Take your scrambled eggs to the next level with this stir-fry that makes a perfect dinner any night of the week.

By Anna Doogan April 3, 2017 Partner Content

Use any combination of your favorite vegetables to throw together this simple and colorful stir-fry. Warm scrambled eggs flavored with sesame are the secret to this dinner winner. Scroll down for the complete recipe and how-to.

Serves: 4

Prep Time: 15 min.

Hands-on Time: 15 min.

You will need:

1 tbsp. olive oil

1 small onion, chopped

1 tsp. fresh ginger root, minced

2 cloves garlic, minced

3 cup chopped vegetables (Mix and match whatever your family likes. Broccoli, red pepper, carrots, snow peas, mushrooms, and asparagus are all great choices.)

2 tbsp. soy sauce, tamari, or liquid aminos

2 cup cooked rice

2 tbsp. sesame oil

3 large Eggland’s Best eggs

Sriracha (optional)

Directions:

1. Heat olive oil in a wok over medium heat. Add onion, garlic, and ginger, and sauté a few minutes until fragrant.

2. Add chopped veggies and cook until they begin to soften slightly, 5-6 minutes.

3. Add soy sauce, tamari or liquid aminos and cook a minute more.

4. Add cooked rice to veggies, and stir to combine and warm throughout.

5. In a separate pan, heat sesame oil over medium heat. Add Eggland’s Best eggs and scramble.

6. Add scrambled eggs to stir-fry and mix gently to combine.