Stir-fried Eggs with Green Peppers and Carrots
Fluffy scrambled eggs tumble with sweet carrots and mild green peppers in this colorful everyday stir-fry. Soft, crisp and savory-sweet in every bite, it comes together in minutes and pleases every age.
Instructions
- 1
Wash the green peppers and cut them into thin strips.
- 2
Grate the carrot into shreds.
- 3
Wash the eggs clean, then crack them into a bowl.
- 4
Beat the eggs, add an appropriate amount of cooking wine and salt, and mix well.
- 5
Finely chop the julienned green peppers.
- 6
Add an appropriate amount of cooking oil to the non-stick pan (I don't add much oil; once the eggs are cooked, the oil is just right, making them fragrant without being greasy).
- 7
Pour the beaten eggs into the pan and cook over low heat.
- 8
Pan-fry over low heat, then flip to the other side and continue pan-frying over low heat.
- 9
Pan-fry until both sides are golden brown, place on a plate, and stir-fry eggs with chopped green peppers and carrots; it looks appealing and is nutritious.
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Ingredients
Main Ingredients
- Egg3 piece
- Green pepper1 piece
- Carrotto taste
Seasonings
- cooking wineto taste
- table saltto taste