Lee Yeon-bok's Carrot and Egg Stir-fry

Name: Lee Yeon-bok's Carrot and Egg Stir-fry
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 carrot (about 270g); 3 eggs; 1 cheongyang chili pepper; 1 tbsp minced garlic; 0.5 pinch salt; 4 tbsp cooking oil; 1.5 tbsp oyster sauce; A pinch of ground black pepper; A splash of mirin

A light and healthy dish where the natural sweetness of carrots harmonizes with the soft richness of eggs.

15 min Difficulty Easy side dish

Main ingredients

carrot egg green chili pepper garlic salt oyster sauce cooking wine

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carrot egg green chili pepper garlic salt oyster sauce cooking wine

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Cooking tips

For even cooking and a crisp-tender texture, slice the carrot into uniformly thin matchsticks.
The spiciness of cheongyang chili complements the sweetness of the carrot well; if you prefer less heat, reduce the amount or omit it.
If you cook the eggs together with the vegetables from the beginning, they become tough. Always scramble them separately first and combine at the end.

Recommended for

Those looking for a nutritious but light late-night snack that won't weigh down the stomach.
Those who want to make a delicious side dish using leftover carrots in the fridge.

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