Tender Eggs with a Juicy Twist

Step 1: Scramble the Eggs

• In a bowl, whisk the 4 large eggs until well beaten.
• Heat 1 tsp oil in a pan over medium heat. Once the oil is hot, pour in the beaten eggs.
• Cook the eggs for about 1 minute. When they begin to set, scramble gently with a spatula.
• Once scrambled, set the eggs aside in a separate dish.

Step 2: Prepare the Sauce

• In a separate bowl, combine the following ingredients:
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tbsp barbecue sauce
  • ½ tsp chilli flakes
  • ¼ tsp sugar
  • 1 tbsp cornflour
  • ½ cup water
• Stir the mixture until the cornflour is dissolved and set it aside for later.

Step 3: Stir-Fry the Vegetables

• In the same pan, heat 1 tsp oil over medium-high heat.
• Add the julienned red and orange carrots, chopped green chillies, and spring onions. Stir-fry for about 1 minute, allowing the veggies to soften slightly while retaining their crunch.
• Add the chopped garlic and stir everything together. Cook for 2-3 minutes until fragrant and the vegetables are tender but still crisp.

Step 4: Combine the Eggs and Sauce

• Once the vegetables are cooked, add the scrambled eggs back into the pan with the vegetables.
• Pour in the prepared sauce mixture, making sure it evenly coats the veggies and eggs.
• Stir everything together and cook for an additional 1-2 minutes until the sauce has thickened and everything is well combined.

Step 5: Garnish and Serve

• Garnish with freshly chopped coriander leaves for a burst of color and flavor.
• Turn off the heat, and serve your delicious scrambled egg and veggie stir-fry hot and fresh.

Tips & Variations:

• Add protein: For an extra protein boost, you can toss in some cooked chicken, shrimp, or tofu when stir-frying the veggies.
• Make it spicier: If you like heat, you can increase the chilli flakes or add a dash of hot sauce.
• Serve with rice: This dish can also be served over steamed rice for a more filling meal.