Flavorful Egg Vegetable Stir Fry

Here’s my go-to egg vegetable stir fry recipe, with tender scrambled eggs, fresh garden vegetables, and a simple sauce made from pantry staples that brings everything together nicely.

This stir fry has become my family’s favorite weeknight dinner solution when we’re short on time. I often make extra for lunch the next day, and my kids actually get excited when they find it in their lunchboxes. A win-win in my book!

What Kind of Eggs Should I Use?

For stir-frying, regular large chicken eggs from the grocery store work perfectly fine – there’s no need to get fancy here. Fresh eggs will give you the best results since they hold their shape better when cracked into the pan, but eggs that have been in your fridge for a week or two will still do the job. If you’re buying eggs specifically for this recipe, look for Grade A large eggs, as this size is the standard for most recipes and will cook evenly in your stir fry. Just make sure to bring them to room temperature before cooking by letting them sit out for about 15-20 minutes, as cold eggs are more likely to stick to your pan.

Options for Substitutions

This stir fry recipe is super adaptable and works well with many substitutions:

• White rice: You can swap white rice with brown rice, cauliflower rice, or quinoa. Just remember that brown rice needs longer cooking time and more water.
• Canola oil: Any neutral cooking oil works here – try vegetable oil, grapeseed oil, or even light olive oil. Avoid extra virgin olive oil as it has too strong a flavor.
• Vegetables: The great thing about stir fries is that you can use whatever veggies you have on hand! Try adding bean sprouts, cabbage, zucchini, or snow peas. Just keep the total amount of vegetables about the same.
• White vinegar: Rice vinegar works perfectly here, or you can use apple cider vinegar. If you’re out of vinegar completely, try a squeeze of lemon juice.
• Vegetable stock: Chicken stock works just as well, or you can use water mixed with a vegetable bouillon cube. In a pinch, plain water will do – just add a bit more soy sauce.
• Cornflour: Regular all-purpose flour or arrowroot powder can replace cornflour for thickening. If using flour, double the amount.
• Soy sauce: Tamari makes a great gluten-free option, or coconut aminos work well for a soy-free version. You might need to adjust the amount as coconut aminos are typically sweeter.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir-fry is overcrowding your pan – cooking in batches might take a few extra minutes, but it prevents your vegetables from steaming instead of getting that perfect crisp-tender texture. Another common error is adding all vegetables at once; instead, start with harder vegetables like carrots and broccoli, then add quick-cooking items like mushrooms and snap peas later. To avoid rubbery, overcooked eggs, make sure to remove your vegetables from the pan before scrambling them, and only add them back once the eggs are just set but still slightly glossy. For the best results, have all your ingredients prepped and within arm’s reach before you start cooking – stir-frying moves quickly, and hunting for ingredients while your food is in the wok can lead to overcooking.

What to Serve With Egg Vegetable Stir Fry?

Since this stir fry already comes with rice and plenty of veggies, you might want to add some simple Asian-inspired sides to round out your meal. A bowl of miso soup makes a perfect starter, while some crispy spring rolls or dumplings on the side add a nice textural contrast. If you’re looking to bump up the protein, you could serve some teriyaki chicken or grilled shrimp alongside the stir fry. For a refreshing touch, try adding a simple cucumber salad dressed with rice vinegar and sesame oil – it’s a great way to balance out the warm, savory flavors of the main dish.

Storage Instructions

Keep Fresh: This egg veggie stir fry makes great leftovers! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. The flavors actually get better as they mingle together overnight, making it perfect for meal prep.

Pack: For lunch prep, portion the stir fry into individual containers. Keep the rice separate from the veggie mixture if you want to maintain the best texture. This way, you can grab and go for an easy work lunch!

Warm Up: When you’re ready to eat your leftovers, give them a quick zap in the microwave for 1-2 minutes, stirring halfway through. Or heat it up in a pan on medium heat – this helps keep the veggies crisp. Add a splash of water or stock if it seems a bit dry.

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 40-50 g
• Fat: 30-40 g
• Carbohydrates: 120-130 g

Ingredients

• 3 cups warm, cooked white rice
• 1 tablespoon of canola oil
• 2 medium-sized carrots, julienned
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 cup sliced white mushrooms
• 1 1/2 cups broccoli pieces
• 1 cup sugar snap peas
• 1 tablespoon water
• 4 large eggs
• 1 teaspoon white vinegar
• Sesame seeds for garnish
• Optional: garlic chili or sriracha sauce
• 1/2 cup vegetable stock
• 2 teaspoons cornflour
• 1 tablespoon low-sodium soy sauce
• 3 minced garlic cloves
• 2 teaspoons minced ginger
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• Optional: a small pinch of crushed red pepper flakes

Step 1: Prepare the Sauce

In a medium bowl, whisk together the chicken broth, cornstarch, soy sauce, garlic, ginger, brown sugar, sesame oil, and red pepper flake (if using).

Once mixed thoroughly, set the sauce aside to let the flavors meld together.

Step 2: Cook the Vegetables

In a large skillet or wok, heat the canola oil over medium heat.

Add the carrots, both the red and yellow peppers, mushrooms, broccoli, and snap peas to the pan.

Stir often to keep the vegetables from sticking or burning.

Cook for 5 to 7 minutes, adding 1 tablespoon of water halfway through to help steam and soften the vegetables gently.

Aim for a tender-crisp texture.

Step 3: Combine Vegetables with Sauce

Once the vegetables are tender-crisp, pour the prepared sauce into the skillet or wok.

Stir the mixture continuously and cook until the sauce thickens to your desired consistency.

Remove from heat and keep the vegetable mixture warm while you prepare the other components.

Step 4: Poach the Eggs

To poach the eggs, fill a medium saucepan with 3 to 4 inches of water and add 1 teaspoon of vinegar.

Bring the water to a boil, then reduce the heat so the water is gently simmering.

Crack each egg into a small bowl or ramekin, then carefully pour each into the simmering water.

Cook for approximately 4 minutes, or until the egg whites are set and the yolks remain slightly runny.

Use a slotted spoon to transfer the eggs to a paper towel-lined plate.

Step 5: Assemble the Bowls

Divide the cooked rice evenly among 4 bowls.

Spoon the warm vegetable mixture and sauce over each serving of rice.

Gently place a poached egg atop each bowl of rice and vegetables.

Step 6: Garnish and Serve

Sprinkle sesame seeds over each bowl as a garnish.

Add an optional topping of garlic chili sauce or sriracha for added heat and flavor.

Serve immediately and enjoy your flavorful, nutritious bowl!