Red Pepper and Egg Stir Fry recipe

Name: Red Pepper and Egg Stir Fry
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 4 Eggs; 1 large Red pepper; 1 tbsp Vegetable oil; 1 tsp Soy sauce; 2 Spring onions

A quick, savoury stir fry with tender egg ribbons and crisp-soft red pepper. It is speedy, simple and ideal when you want something warm without much fuss.

15 min · Easy · Chinese Jump to method

Ingredients

2 servings

4 Eggs
1 large Red pepper
1 tbsp Vegetable oil
1 tsp Soy sauce
2 Spring onions

Nutrition	Per serving
Calories	191 kcal
Protein	11.2 g
Carbohydrates	4.8 g
Fat	13.9 g
Saturated fat	3 g
Fibre	1.6 g
Sugar	2.9 g
Sodium	220 mg

Why this works

A simple, protein-rich stir fry with moderate fat and very low carbohydrate content; filling, but not especially high in fibre.

High-quality protein. Eggs provide complete protein, which supports muscle maintenance and satiety.

Vitamin C and carotenoids. Red pepper contributes vitamin C and protective carotenoids, supporting immunity and antioxidant intake.

Cholesterol and saturated fat to note. With 2 eggs per serving plus added oil, this dish is moderate in fat and includes some saturated fat.

Method

Slice the red pepper into thin strips.
Beat the eggs in a bowl until smooth.
Heat vegetable oil in a wok or large frying pan over a high heat.
Stir fry the red pepper for 3-4 minutes until just tender.
Push the pepper to one side, pour in the eggs and scramble until softly set.
Toss everything together and add soy sauce if using.
Serve immediately.

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