Scallion and Carrot Scrambled Eggs
A quick and flavorful Chinese home-style dish featuring fluffy scrambled eggs tossed with sweet carrots and fragrant scallions. Perfect for a simple weeknight dinner or a hearty breakfast.
Story
This classic Chinese egg dish comes together in minutes and delivers satisfying textures and flavors. The sweetness of the carrots pairs beautifully with the savory eggs, while the scallions add a fresh, mild onion flavor.
Ingredients
large eggs
3
scallions
4 stalks, sliced
carrots
1 small, finely diced
vegetable oil
2 tablespoons
salt
to taste
soy sauce
1 teaspoon (optional)
sesame oil
a few drops for finishing
Instructions
1
Prep the vegetables
Wash the scallions thoroughly and slice them into thin rounds. Peel the carrot and cut it into small, bite-sized cubes. Having everything ready before you start cooking will make the process smooth.
2
Beat the eggs
Crack the eggs into a mixing bowl. Add a pinch of salt and whisk until the yolks and whites are fully combined and slightly frothy.
3
Cook the egg base
Heat one tablespoon of oil in a wok or non-stick skillet over medium-high heat. Pour in the beaten eggs and let them set for about 30 seconds, then gently push them toward the center, allowing the uncooked portions to flow to the bottom. When the eggs are mostly set but still slightly wet, remove them from the pan and set aside.
4
Finish the dish
Add the remaining oil to the same pan over medium heat. Toss in the diced carrots and stir-fry for about 2 minutes until they begin to soften. Return the partially cooked eggs to the pan, add the scallions, and toss everything together quickly. Season with salt and a splash of soy sauce if using. Finish with a drizzle of sesame oil for aromatic depth. Serve immediately while hot.
