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

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

🙋 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

Ingredients needed 🛒2 servings

  • 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

Recipe 🍳

  1. Crack 3 eggs and add 0.5 pinch of salt, then beat well to make the egg mixture.
  2. Cut the carrot into thin matchsticks and slice the cheongyang chili pepper into thin rings.
  3. Heat 2 tbsp of cooking oil in a pan, pour in the egg mixture and scramble gently until soft, then transfer to a plate.
  4. Wipe the pan clean, add another 2 tbsp of oil, then sauté the minced garlic and chili pepper until fragrant.
  5. Add the carrot strips and stir-fry, then season with 1 tbsp of oyster sauce and a pinch of black pepper.
  6. Return the cooked eggs to the pan, drizzle a little mirin along the edge, and stir-fry quickly over high heat.
  7. Taste and if it's a bit bland, add another 0.5 tbsp of oyster sauce and toss briefly to finish.
  1. Beat the eggs and slice the carrot into thin strips.
  2. Scramble the eggs gently and set aside.
  3. Stir-fry garlic and chili until fragrant, then add the carrot strips and stir-fry.
  4. Season with oyster sauce and pepper, then add the eggs and mirin, tossing together to finish.

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.
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Lee Yeon-bok's Carrot and Egg Stir-fry | 모두의 레시피