Chinese Scramble Eggs

Chinese scrambled eggs with carrots, onions, and scallions served in a bowl.

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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.

Prep Time5

Cook Time5

Total Time10

Course: Egg

Cuisine: Chinese Recipes

Keyword: Chinese Scrambled Eggs

Servings: people

Author: Bee Yinn Low

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

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