This easy egg stir fry with black vinegar is a fast Chinese-style dish I make when I want something savory, spicy, and comforting in about 10 minutes. I love how the eggs soak up the soy sauce, garlic, chilies, scallions, and bright black vinegar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3–4 large eggs
3 tablespoons cooking oil
2 Thai green peppers, smashed and cut into sections
2 Thai red peppers, smashed and cut into sections
6 cloves garlic, peeled and smashed
4 scallions, white and green parts separated
1/8 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon black vinegar
Chopped scallions for garnish
Directions
I crack the eggs into a bowl, but I do not beat them.
I heat a wok or frying pan over high heat, then I add the oil and heat it until shimmering and slightly smoking.
Then I pour the eggs into the center of the hot oil. I let them sit for 2–3 seconds, then I gently turn and separate them.
I add the garlic, scallion whites, and chilies, then I stir fry everything until fragrant.
Next I drizzle in the light soy sauce, add the salt, and stir in the scallion greens.
I pour the black vinegar around the edges of the pan, mix well, and serve the egg stir fry hot.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 280 kcal
Variations
I sometimes use fewer chilies when I want a milder version. I also like adding a splash of sesame oil at the end for extra aroma. For a fuller meal, I serve the eggs over steamed rice or add quick-cooking vegetables like bell peppers, spinach, or mushrooms.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the eggs gently in a skillet over low heat until heated through. I avoid overheating because eggs can become rubbery.
FAQs
Can I beat the eggs first?
I can beat them first, but I like leaving them unbeaten because it gives the stir fry more texture and soft egg ribbons.
Can I make this less spicy?
Yes, I reduce the Thai peppers or remove the seeds for a milder dish.
What does black vinegar add?
Black vinegar adds a tangy, slightly sweet depth that balances the rich eggs and salty soy sauce.
Can I use regular vinegar instead?
I prefer black vinegar for the best flavor, but rice vinegar can work in a pinch.
What should I serve with this egg stir fry?
I like serving it with steamed rice, noodles, or simple stir-fried vegetables.
Conclusion
This easy egg stir fry with black vinegar is one of my favorite quick meals because it is bold, comforting, and ready in minutes. I love the mix of soft eggs, spicy chilies, fragrant garlic, savory soy sauce, and tangy black vinegar.
📖 Recipe:
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Easy Egg Stir Fry with Black Vinegar
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Low Calorie
Description
This easy egg stir fry with black vinegar is a fast Chinese-style dish that is savory, spicy, and comforting. Soft eggs soak up soy sauce, garlic, chilies, scallions, and tangy black vinegar for a bold and flavorful meal.
Ingredients
3–4 large eggs
3 tablespoons cooking oil
2 Thai green peppers, smashed and cut into sections
2 Thai red peppers, smashed and cut into sections
6 cloves garlic, peeled and smashed
4 scallions, white and green parts separated
1/8 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon black vinegar
Chopped scallions for garnish
Instructions
- Crack the eggs into a bowl without beating them.
- Heat a wok or frying pan over high heat. Add the cooking oil and heat until shimmering and slightly smoking.
- Pour the eggs into the center of the hot oil. Let them sit for 2–3 seconds, then gently turn and separate them into soft ribbons.
- Add the garlic, scallion whites, and Thai chilies. Stir fry until fragrant.
- Drizzle in the light soy sauce, add the salt, and stir in the scallion greens.
- Pour the black vinegar around the edges of the pan and mix well.
- Serve hot, garnished with chopped scallions.
Notes
Reduce the number of chilies or remove the seeds for a milder version.
Add a splash of sesame oil at the end for extra aroma.
Serve over steamed rice or noodles for a fuller meal.
Quick-cooking vegetables like mushrooms, spinach, or bell peppers can be added.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat to avoid rubbery eggs.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 285 mg
