Chilli Egg Stir Fry

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Spicy and saucy, this chilli egg stir fry is best served on it's on as a snack, or along with fried rice or noodles for a satisfying weeknight dinner.

Prep Time10

Cook Time10

Total Time20

Course: Snacks & Appetisers

Cuisine: Indian Chinese

Diet: Halal

Servings: servings

Author: Richa

Ingredients

2 eggs
A pinch salt
⅛ teaspoon crushed pepper
2 ½ teaspoons groundnut or any neutral cooking oil divided
2 teaspoons minced garlic
1 green chilli sliced diagonally
1 onion cut into petals
1 tomato deseeded and cut into petals
½ capsicum cut into ½ inch triangles or squares
3 tablespoons finely chopped spring onion greens

Sauce mix

1 teaspoon light soy sauce
½ teaspoon dark soy sauce
1 tablespoon ketchup
½ tablespoon sriracha or red chilli sauce
1 teaspoon vinegar
½ teaspoon sugar
⅛ teaspoon salt
¼ teaspoon crushed pepper
½ teaspoon red chilli flakes
½ teaspoon corn flour
¼ cup water

Instructions

Break 2 eggs into a bowl, add a pinch of salt, ⅛ teaspoon of crushed pepper, whisk well and set aside.
Take all the ingredients for sauce mix in another bowl, stir to combine well and set aside.
Heat a flat bottomed pan, brush with ½ teaspoon of oil, pour the whisked eggs and make a fluffy omelette. Cut into 5-6 large pieces and transfer to a plate.
Heat the same pan with 2 teaspoons of oil, add garlic and green chillies and saute for a few seconds till fragrant. Add onions, tomatoes & capsicum and saute for a minute on high till they get lightly roasted and crunchy.
Add omelette pieces and saute for a few seconds.
Mix the sauce mix, add to the pan and cook on medium for 1-2 minutes till the sauce coats the eggs well. Take off the heat and serve.

Video

Notes

Sauce mix has to be mixed and kept handy before making the stir fry as its a quick recipe.
Do not overcook the eggs and veggies as they turn soggy & do not taste good in the stir fry.

Nutrition