Scrambled Eggs with Carrots
θ‘θΏθηθ
Combining the natural sweetness of carrots with fluffy scrambled eggs, this dish is nutritious, vibrant, simple to make, and a quick home-cooked favorite.
- servings
- π₯ 2 servings
- time
- β± 30 min
- Cuisine
- π½ Taiwanese
by @Kangacook_official Β· Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 1carrot
- 2egg
- 3 gsalt
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 155 kcal
- protein
- 7.5 g
- fat
- 6.8 g
- carbohydrate
- 16.2 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Peel and shred or julienne the carrot. Beat the eggs and set aside.
- 2
Heat oil in a pan, pour in the beaten eggs, cook until soft-curd, then remove and set aside.
- 3
Add a little oil to the same pan and stir-fry the shredded carrot over medium heat until tender. If it gets too dry, add a splash of water to help cook.
- 4
Return the eggs to the pan, add salt, and quickly stir-fry until evenly combined and cooked through.
