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Savory Spinach & Egg Stir Fry Delight

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Rinse the enoki mushrooms and trim the root ends. Wash the spinach thoroughly and set aside.

Slice the carrot into thin matchsticks.

In a bowl, beat the eggs with a pinch of salt and pepper.

Heat a nonstick pan over medium heat with half the oil. Scramble the eggs lightly, then remove and set aside.

In the same pan, add the remaining oil. Stir-fry the carrots for 1 minute, then add enoki mushrooms and spinach.

Cook until the spinach is wilted and the mushrooms are tender (about 2–3 minutes).

Return the eggs to the pan, mix gently, and adjust seasoning with salt and pepper.

Serve warm with chopsticks or over steamed rice.

Serving and storage tips:

Best served immediately while warm and fresh.

Store leftovers in an airtight container in the refrigerator for up to 1 day.

Reheat gently in a nonstick pan without overcooking the eggs.

Variations:

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