Chinese Curried Vegetable Egg Stir-Fry

Name: Chinese Curried Vegetable Egg Stir-Fry
Total time: 20 min
Yield: 1 serving
Cuisine: Chinese
Ingredients: 1 small potato, peeled and diced; 1 medium carrot, sliced; 2 large eggs; 1 tsp curry powder; 1 tbsp vegetable oil; 1 clove garlic, minced; 1/4 cup chopped green onions; Salt to taste; Soy sauce (optional, to taste)

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20 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Vegetable oil Canola oil
Green onions Chives
Soy sauce Tamari

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein14 g

Carbohydrates36 g

Fat17 g

Fiber 5 g · Sugar 5 g · Sodium 420 mg

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A flavorful Chinese-inspired stir-fry combining tender potatoes, sweet carrots, and scrambled eggs infused with aromatic curry powder. This hearty dish is quick to prepare and perfect for a satisfying single-serving meal.

Main Dish Chinese

Steps

Heat vegetable oil in a pan over medium heat.
Add diced potatoes and cook until they start to soften, about 5 minutes.
Add sliced carrots and minced garlic, stir-fry for another 3-4 minutes.
Sprinkle curry powder over the vegetables and stir well to coat.
Beat the eggs in a bowl with a pinch of salt.
Push vegetables to one side of the pan, pour eggs onto the other side and scramble gently.
When eggs are nearly cooked, mix them with the vegetables.
Add chopped green onions and soy sauce if using, stir well and cook for another minute.
Taste and adjust seasoning before serving.

Tips for Chinese Curried Vegetable Egg Stir-Fry

Aim for small, evenly sized potato pieces so they soften on schedule; larger chunks may stay firm while the carrots are ready.
The finished vegetables should be tender but hold their shape, and the eggs should look softly set rather than dry.
A wide nonstick skillet gives the vegetables room to brown lightly and makes the separate egg section easier to manage.