Eggs and Pepper Stir Fry
This 10-minute eggs and pepper stir fry is one of my daughter’s favorites—she asks for it at least once a week! Tearing the peppers by hand is so easy—no need for perfect cuts. I like to scramble the eggs into big chunks because they stay tender and have more flavor. Cook the garlic and scallions, then add the peppers, salt, pepper, soy sauce, and oyster sauce. Stir in the eggs for a minute, and you’re done! It’s simple, delicious! Enjoy!
Eggs and Pepper Stir Fry
This 10-minute eggs and pepper stir fry is one of my daughter’s favorites—she asks for it at least once a week! Tearing the peppers by hand is so easy—no need for perfect cuts. I like to scramble the eggs into big chunks because they stay tender and have more flavor. Cook the garlic and scallions, then add the peppers, salt, pepper, soy sauce, and oyster sauce. Stir in the eggs for a minute, and you’re done! It’s simple, delicious! Enjoy!
Open in Cookpad AppSteps
- 1
Tear the organic mini peppers by hand into bite-sized pieces. Chop the scallions into 1-inch pieces and mince the garlic. Set aside.
- 2
Beat the eggs and scramble them in a cast iron skillet over medium heat with the cooking oil and all of the butter until they form large pieces. Remove and set aside.
- 3
In the same skillet, cook the garlic and scallions for 15-20 seconds until fragrant, then add the peppers and cook for another 30 seconds.
- 4
Add salt, black pepper, soy sauce, and oyster sauce. Return the scrambled eggs to the skillet and stir everything together for about 1 minute until well coated.
- 5
Serve with rice and enjoy!
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