Delicious, full of flavour and crunchy egg scramble that highlights the flavours of onion, ginger and garlic.
1. Heat oil in a wok pan. 2. Add onions and cook until golden. 3. Add garlic, ginger and carrots and sauté for 3-5 minutes or until fragrant. 4. Whisk eggs and season with salt and pepper. 5. Pour eggs into the pan and stir fiercely. 6. Cook for another 3-5 minutes until eggs are set. 7. Serve scrambled eggs hot.
1 Carrots, chopped 2 Eggs 1 teaspoon Ginger paste 2 cloves Garlic, minced 1 Onion, sliced
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