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
