Asian Style Scrambled Eggs

Course: Breakfast
Cuisine: Chinese
Keyword: Vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 267kcal
Print Recipe


  • 3 eggs
  • 2 egg whites
  • 1 tbsp. soy sauce
  • 2 tsp. sesame oil
  • 1 1/4 cup 200g mixed Asian vegetables
  • 1 tsp. black sesame seeds
  • coriander to serve


  • Whisk eggs and egg whites together in a bowl. Season with pepper and soy sauce.
  • Heat 1 tsp. sesame oil in a pan over medium-low heat. Add the mixed veggies and 1 tbsp. of water. Season with salt and pepper and cook for 4-5 mins until tender. Transfer onto a plate.
  • Add egg mixture to pan and swirl to coat the base. Cook without stirring for 30 seconds. Using a wooden spoon, push the set eggs to the outer edge and the raw eggs to the centre.
  • Gently push the eggs around the pan every 15 seconds until set. Sprinkle with the sesame seeds.
  • Remove from heat and serve with the earlier prepared vegetables — top with fresh coriander and additional sesame seeds, to serve.


Calories: 267kcal | Carbohydrates: 22g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 626mg | Potassium: 453mg | Fiber: 6g | Sugar: 1g | Vitamin A: 7865IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 15mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 98mg | Copper: 1mg | Folate: 76µg | Iron: 3mg | Manganese: 1mg | Magnesium: 58mg | Phosphorus: 243mg | Selenium: 28µg | Zinc: 2mg