Green Pepper Egg Stir-Fry青椒炒鸡蛋
A quick homestyle stir-fry of fluffy scrambled eggs with crisp green peppers and garlic, seasoned with salt and chicken bouillon.
salt
0.5 tsp
chicken-bouillon
0.5 tsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt and chicken bouillon in small increments.
Beat Eggs
Crack eggs into a bowl, add 0.5 tsp salt, and beat until smooth.
Cut Green Peppers and Mince Garlic
Remove stems and seeds from green peppers, cut into small pieces. Mince garlic.
Scramble Eggs and Set Aside
Heat oil in a wok until hot. Pour in the beaten eggs and quickly scramble until just set. Transfer to a plate and set aside.
Stir-Fry Green Peppers Until Just Tender
Heat oil in the wok. Add minced garlic and stir until fragrant. Add green peppers, salt, and chicken bouillon. Stir-fry on high heat until peppers are just tender but still crisp.
Add Eggs and Stir-Fry to Combine
Return the scrambled eggs to the wok. Stir-fry briefly to combine evenly, then serve immediately.
Serving Suggestion
Serve Green Pepper Egg Stir-Fry hot with plain rice and a light soup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheat: Reheat gently on the stove or in the microwave before serving.