Asianscrambledeggs Recipes
JAPANESE SCRAMBLED EGGS
Japanese scrambled eggs are a delicious and unique way to enjoy your morning eggs. Light, fluffy soy sauce flavored scrambled eggs in under 3 minutes.
Provided by LowCarbingAsian
Categories Breakfast
Time 3m
Number Of Ingredients 5
Steps:
- Gather all the ingredients.
- Crack eggs into mixing bowl, combine Soy Sauce, half & half and mix well.
- Thinly cut the green onions and set aside.
- Add butter into a Teflon pan and let it melt on medium low heat.
- Pour the egg mix into the Teflon pan while continuous mixing with a spatula. Don't let eggs sit, otherwise, they will lose their 'fluffy' texture.
- Cook for about 1-2 minute or until the eggs stop having runny texture. Transfer to a plate and top with green onions.
Nutrition Facts : Calories 189 kcal, Carbohydrate 2 g, Protein 12 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 344 mg, Sodium 519 mg, Sugar 1 g, UnsaturatedFat 1 g, ServingSize 1 serving
ASIAN SCRAMBLED EGGS
Make and share this Asian Scrambled Eggs recipe from Food.com.
Provided by KateL
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil.
- After a couple of minutes, add mushrooms, snow peas, and pepper.
- Stirfry until mushrooms start to brown, and lose most of their moisture.
- Add chopped scallions. Stir fry for another couple of minutes while drizzling half of the soy sauce over ther mixture.
- Remove vegetables from skillet.
- Add the remaining oil, then eggs.
- When eggs start to bubble around the edges, stir them with a spatula until scrambled.
- Just before eggs are completely cooked, add vegetables and mix thoroughly.
- Serve warm, with remaining soy sauce drizzled over top after cooking.
Nutrition Facts : Calories 212.3, Fat 9.8, SaturatedFat 2.4, Cholesterol 186, Sodium 512, Carbohydrate 10.8, Fiber 2.8, Sugar 4.8, Protein 20.4
ASIAN GREENS
Serve this classic side dish as part of a Chinese meal using Asian green vegetables such as pak choi, choy sum or tatsoi
Provided by Elena Silcock
Categories Side dish, Vegetable
Time 25m
Number Of Ingredients 3
Steps:
- Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
- Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
- To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
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