Green Pepper Scrambled Eggs
A quick and flavorful Chinese stir-fry featuring crisp-tender green bell peppers scrambled with soft, fluffy eggs. This classic home-style dish comes together in minutes and makes a perfect weeknight dinner or side dish.
Story
This classic Chinese dish balances the mild sweetness of green bell peppers with the rich, savory eggs. The key is cooking the eggs separately first to get that nice golden color and soft texture, then combining them at the end.
Ingredients
green bell peppers
2 medium, sliced into thin strips
eggs
3 large, beaten
cooking oil
3 tablespoons, divided
salt
to taste
chicken powder or msg
a pinch (optional)
green onions
2 stalks, chopped (for garnish)
Instructions
1
Prep the ingredients
Wash the green bell peppers, remove the seeds, and slice them into thin strips. Crack the eggs into a bowl, add a pinch of salt, and beat until well combined.
2
Scramble the eggs
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and let them set for about 30 seconds, then gently stir until they're softly scrambled. Transfer to a plate and set aside.
3
Stir-fry the peppers
Add the remaining 2 tablespoons of oil to the wok. Once hot, add the sliced green peppers and stir-fry for 2-3 minutes until they become bright green and slightly softened but still retain some crunch.
4
Combine and season
Return the scrambled eggs to the wok with the peppers. Sprinkle in salt and chicken powder if using. Toss everything together for about 1 minute until well combined. Garnish with chopped green onions and serve hot.
