Scrambled egg stir-fry

Fork Scrambled egg stir-fry

Cooking time: 5

Preparation: 5 minutes

Cooking: 5 minutes

Serves: 2


When time is short, try this delicious low-carb prawn and egg stir-fry with ginger and soy sauce – ready in just ten minutes.



  • 1 tbsp oil
  • 100g cooked prawns, defrosted if frozen
  • thumb sized knob of ginger (no need to peel)
  • large handful fresh beansprouts
  • 4 spring onions, sliced
  • 4 medium Bird Bros eggs, beaten
  • 1 tbsp soy sauce, plus extra to taste


  1. Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 seconds until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 seconds, then turn down the heat and pour in the eggs.

  2. Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste. Source: www.bbcgoodfood.com

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