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Scrambled Eggs with Bean Sprouts

This incredibly fast dish of scrambled eggs with bean sprouts can round out any Chinese meal, or serve as a quick meal in itself.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4
Calories: 212 kcal
Course: Breakfast
Cuisine: Chinese

Ingredients

  • 6 large eggs
  • 1/2 tablespoon oyster sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon five spice powder
  • 1 tablespoon cornstarch
  • 2 tablespoona water
  • 1 cup mung bean sprouts
  • 1 scallion whites cut on a sharp angle into 1-inch pieces and greens chopped
  • 3 tablespoons oil

Instructions

    Cup of Yum
  1. In a large bowl, beat the eggs with the oyster sauce, salt, sugar, sesame oil, white pepper, and five spice powder.
  2. Combine the cornstarch and water into a slurry, and then beat it into the eggs. Stir in the bean sprouts and scallion whites.
  3. Heat the wok until smoking. Add the oil. Then add the egg mixture. As the egg sets, slowly stir to scramble, just until the eggs are cooked through. Plate and sprinkle with the scallion greens. Serve.

Nutrition Information

Calories 212kcal (11%) Carbohydrates 5g (2%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 246mg (82%) Sodium 448mg (19%) Potassium 143mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 393IU (8%) Vitamin C 4mg (4%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 212

% Daily Value*

Calories 212kcal 11%
Carbohydrates 5g 2%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Cholesterol 246mg 82%
Sodium 448mg 19%
Potassium 143mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 393IU 8%
Vitamin C 4mg 4%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.