Scrambled egg stir-fry
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Scrambled egg stir-fry

By Jane Hornby

A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry – ready in just ten minutes

  • Prep:5 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 296
  • fat 20g
  • saturates 4g
  • carbs 2g
  • sugars 0.1g
  • fibre 1g
  • protein 28g
  • salt 3.81g

Ingredients

  • 1 tbsp oil
  • 100g cooked prawns, defrosted if frozen
  • thumb sized knob of ginger (no need to peel)
  • large handful fresh beansprouts
  • 4 spring onions, sliced
  • 4 eggs, beaten
  • 1 tbsp soy sauce, plus extra to taste

Tip

Make it veggie
Stir-fry chunks of tofu instead of prawns, or add extra veg such as water chestnuts or shredded bok choi.

Method

  1. Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.

  2. Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.

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