STEP 3.3 add the egg mixture and cook slowly stirring occasionally. When fried, cut or break into small pieces with the spatula. Remove and keep aside.

STEP 4.4 heat 1 tbsp oil in the same wok and add 3 cloves finely chopped garlic, finely chopped white part of 2 spring onions, 1 thinly sliced red pepper.

STEP 5.5 stir fry for 10 seconds till fragrant.

STEP 6.6 next add 300 gm carrots cut into thin threads and stir fry till carrots slightly change colour and slightly soften.

STEP 7.7 then add the fried eggs, salt to taste and toss well together to combine.

STEP 8.8 add1 tbsp light soy sauce and roughly chopped green part of 2 spring onions.

STEP 9.9 mix well and stir fry for a few seconds.

STEP 10.10 remove from the what and serve.

Nutrition
value

676

calories per serving

44 g Fat29 g Protein44 g Carbs24 g FiberOther

Current Totals

44 g Fat
29 g Protein
44 g Carbs
24 g Fiber

MacroNutrients

Carbs
44 g
Protein
29 g
Fiber
24 g

Fats

Fat
44 g

Vitamins & Minerals

Calcium
470 mg
Iron
10 mg
Vitamin A
8301 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
337 mcg
Vitamin B12
0 mcg
Vitamin C
77 mg
Vitamin E
9 mg
Copper
1 mcg
Magnesium
165 mg
Manganese
7 mg
Phosphorus
475 mg
Selenium
64 mcg
Zinc
4 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Chinese Carrot And Egg Stir Fry Recipe

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Ingredients For Chinese Carrot And Egg Stir Fry Recipe

Directions : Chinese Carrot And Egg Stir Fry Recipe