Chinese Scrambled Eggs With Fish Sauce

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Teach you how to make “fish flavoured eggs”, which are great with rice and bread.

Eggs are an essential part of our family. Eggs are A good source of high quality protein, B vitamins, fat, vitamin A and minerals at A reasonable price.

There are many Scrambled Eggs, today I will share Chinese Scrambled Eggs with Fish Sauce. The egg is very tender and has a strong fish flavor. The color is red and makes you want to eat. It’s delicious with rice and bread. It’s sour, sweet, spicy and salty.

Chinese Scrambled Eggs With Fish Sauce

The egg is very tender and has a strong fish flavor. The color is red and makes you want to eat.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Chinese
Keyword: Fish Sauce, Scrambled eggs
Servings: 2
Calories: 150kcal
Author: Easyfoodcook.com

Ingredients

  • 4 eggs
  • a handful of soaked black fungus
  • 1
  • half carrot
  • moderate oil and salt
  • 1 section of green onion
  • 2 pieces of ginger
  • 2 cloves of
  • 1 tablespoon of Pixian broad bean paste

Fish Sauce

Instructions

  • Crack the egg into a bowl and stir it with chopsticks. The more bubbles, the better it will be. Chop the green onion, ginger and garlic. Fish sauce :(1 tablespoon starch, 2 tablespoons light soy sauce, 2 tablespoons sugar, 3 tablespoons aged vinegar, 4 tablespoons water, some salt,) stir well.
    chinese scrambled eggs with fish sauce001
  • Wash the fungus and tear it into pieces. Shred the carrot and green pepper.
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  • Heat the oil in a wok and pour in the egg mixture. Heat until the egg mixture is slightly set, then stir the egg into large chunks. Remove the egg cubes and set aside. The eggs should be tender, not overcooked.
    chinese scrambled eggs with fish sauce003
  • Add a little more oil to the pot and add Pixian broad bean paste. Stir-fry the broad bean paste with a small fire until it smells good and turns into red oil. Add onion, ginger and garlic and stir well.
    chinese scrambled eggs with fish sauce004
  • Add the carrots and green pepper and stir-fry for 1-2 minutes until cooked.
    chinese scrambled eggs with fish sauce005
  • Add the scrambled egg, stir evenly, pour in the fish sauce, stir until the soup becomes thick, wrap on the ingredients, turn off the heat, and serve on a plate. A dish of fish-flavoured eggs is ready.
    chinese scrambled eggs with fish sauce006

Notes

The Pixian broad bean paste should be fried with a small fire until the red oil and fragrance appear, so that the dish can be red and bright and taste good. The Pixian broad bean paste is relatively salty, and the salt should be put less or not.
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