Scrambled egg stir-fry
A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes
- Prep: 5 mins
Cook: 5 mins
- Serves 2
- Easy
Ingredients
- 1 tbsp oil
- 100g cooked prawns, defrosted if frozen
- thumb sized knob of ginger (no need to peel)
- large handful fresh beansprouts
- 4 spring onions, sliced
- 4 eggs, beaten
- 1 tbsp soy sauce, plus extra to taste
Make it veggie
Stir-fry chunks of tofu instead of prawns, or add extra veg such as water chestnuts or shredded bok choi.
Method
-
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.
-
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.
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