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Egg and Vegetable Stir-Fry Recipe

A quick, colorful, and comforting meal made with simple ingredients and big flavor. Perfect for busy days when I want something homemade without the stress.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 –4 large eggs
  • 1 tablespoon vegetable oil or butter
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 1 cup mixed vegetables carrots, bell peppers, green beans, peas, or sweet corn
  • 1 –2 tablespoons soy sauce
  • Salt and black pepper to taste
  • Optional: chili flakes or a dash of sesame oil

Method
 

  1. Prepare the eggs:
  2. Crack the eggs into a bowl, add a pinch of salt, and lightly beat until combined.
  3. Cook the vegetables:
  4. Heat the oil in a pan over medium heat. Add the onion and garlic, sautéing until fragrant. Toss in the mixed vegetables and stir-fry for about 3–4 minutes until slightly tender but still colorful.
  5. Add the eggs:
  6. Push the vegetables to one side of the pan. Pour in the eggs and let them set slightly before gently scrambling.
  7. Combine and season:
  8. Mix everything together, then add soy sauce, black pepper, and optional chili flakes or sesame oil. Stir well and cook for another 1–2 minutes.
  9. Serve and enjoy:
  10. Remove from heat and serve warm on its own or over rice or noodles.

Notes

  • I like using leftover vegetables for this recipe — it’s a great way to reduce waste.
  • For extra protein, you can add cooked chicken, shrimp, or tofu.
  • Don’t overcook the eggs; soft eggs keep the dish light and fluffy.