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These Chinese scrambled eggs are soft, fluffy, and packed with flavor from Shaoxing wine, oyster sauce, and sesame oil. Made with onion, carrot, and scallions, this quick, home-style stir-fry is comforting, satisfying, and ready in minutes.
Easy Chinese Scrambled Egg Recipe
This easy Chinese scrambled egg recipe is perfect when I want something simple, flavorful, and ready in no time, the kind of home-style dish popular in Chinese households. It’s light, savory, and packed with umami from Shaoxing wine, oyster sauce, and a hint of sesame oil.
I grew up eating eggs cooked this way: soft, fluffy, and just a little messy in the best way. The vegetables, onion, carrot, and scallions, add a pop of color, sweetness, and texture, making the eggs feel more like a complete meal even if you’re just serving them with rice.
For more easy Chinese-style egg recipes, check out my Chinese Tomatoes and Eggs and Chive Omelet next!
Add This To Your Quick Dinner Rotation
- Soft, fluffy eggs every time. Stir-fried with consistent motion to get that light, airy texture without overcooking.
- Flavor-packed home-style comfort. Shaoxing wine, oyster sauce, and sesame oil give every bite a savory, umami boost.
- Family-friendly and satisfying. Soft, flavorful, and comforting, this recipe pairs perfectly with rice, noodles, or even as a breakfast option.
- Customizable and versatile. Check out the Recipe Variations section below for ways to change up this scramble.
Ingredients You’ll Need
- Eggs
- Chicken bouillon powder – A little trick from restaurant kitchens, it adds depth and savory flavor to the eggs without overpowering them.
- Shaoxing wine – Another secret ingredient that keeps the eggs moist while giving them a subtle, earthy rice wine flavor that makes the dish taste more authentic.
For full details on each ingredient, check out the recipe card at the bottom of this post.
Pro Tip #1: Why Sesame Oil Adds More Than Aroma
Just a small drizzle of sesame oil brings warmth and a toasty, nutty aroma to the eggs. It enhances the overall flavor without overpowering the vegetables or eggs, giving the dish a rounded, savory finish.
Pro Tip #2: Why I Include Oyster Sauce
Oyster sauce adds a rich, savory-sweet layer that deepens the flavor of the eggs. It’s the subtle magic that turns simple scrambled eggs into something comforting and restaurant-quality at home.
Pro Tip #3: Why Onion, Carrot, And Scallions Work Together
The onion and carrot add sweetness and a little bite, while scallions give a fresh, mild oniony flavor. Together, they create texture and color, making the eggs feel more complete and visually appealing.
Shopping Guide: I use Knorr Selects Chicken Bouillon No MSG in the small tub. It’s a fine, golden powder that dissolves easily and adds rich, savory flavor. I use it on just about everything, rice, veggies, and these eggs, for extra taste without the extra salt.
Recipe Variations
Here are some easy ways to customize your Chinese scrambled eggs and get the timing just right:
- Shrimp – Add peeled, deveined shrimp when the eggs are just starting to set so they cook quickly and stay tender.
- Sliced shiitake mushrooms – Add with the onion and carrot at the beginning so they soften and release their earthy flavor.
- Sliced red chilies – Add with the scallions at the end for a fresh, spicy kick without overpowering the eggs.
- Glass noodles or imitation shark fin – Soak first, then stir in when the eggs are almost done so they heat through and absorb the flavors. This is a classic ingredient you might see in some Chinese restaurants.
How To Make Chinese Scrambled Eggs
Crack the eggs into a bowl and give them a good whisk until everything’s nice and smooth. You want the yolks and whites fully combined before cooking.
Add everything except the oil to the bowl and mix it up until it’s all nicely combined. You just want everything evenly mixed before it hits the pan.
Heat some oil in a pan over medium heat, then pour in your egg mixture. Give it a gentle stir until it starts to set, then start flipping the eggs over. Don’t stress if they break apart, that’s what gives you those light, fluffy pieces. As the eggs cook and firm up, use your spatula to break them into smaller chunks while you keep stirring.
Pro Tip: The trick is to stick with one stirring motion the whole way through. If you start stirring up and down, keep it that way. If you start left to right, stay consistent. It helps the eggs cook evenly and stay fluffy.
Once the eggs are fluffy and cooked through, go ahead and take them off the heat. Scoop them onto a plate and enjoy right away while they’re still warm and soft. They taste best fresh from the pan!
Frequently Asked Questions
Yes, you can skip it completely to make the dish halal. The eggs will still turn out soft, fluffy, and full of flavor.
Go for a neutral oil like vegetable, canola, or peanut oil.
The secret is not to overcook them. Keep stirring and gently flipping once they start to set. A splash of Shaoxing wine also keeps them soft and moist, just like what you’d get in a good Chinese home-cooked meal.
These eggs are best fresh, but you can prep everything ahead. Slice the veggies, beat the eggs, and have your sauces ready to go. Cooking only takes a few minutes once you start.
Yes! Just make sure to cook in batches so the eggs don’t overcrowd the pan. That way, they stay fluffy instead of turning soggy.
Let the eggs cool completely, then store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat or in the microwave.
This recipe is 288 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Egg Recipes You Might Like
Chinese Scramble Eggs
Ingredients
- 4 eggs
- ½ small onion, sliced
- 2 inch carrot, peeled and cut into strips
- 2 tablespoons chopped scallions
- ½ teaspoon sesame oil
- ½ tablespoon oyster sauce
- 1 pinch chicken bouillon powder, optional
- 1 tablespoon Shaoxing wine
- ½ teaspoon white pepper powder
- 2 tablespoons oil, for cooking
Instructions
- In a bowl, beat the eggs until smooth.
- Add all the ingredients except the oil and mix until everything is well combined.
- Heat the oil in a pan over medium heat. Pour in the egg mixture and stir until it starts to set. Then begin flipping the eggs over. Don’t worry about breaking them apart, that’s what makes them nice and fluffy. As the eggs start to firm up, use your spatula to break them into smaller pieces while continuing to stir.Pro Tip: The secret technique is to keep a consistent stirring motion. If you start up and down, keep going up and down. If you start left to right, keep going left to right.
- Once the eggs are cooked through and fluffy, plate them and enjoy while hot.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
