Scrambled Egg Vegetable Stir Fry

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    • Scrambled Egg Vegetable Stir Fry

    Ingredients

    • 1 pack Egg Solutions Scrambled Egg Mix, Cooked to package directions
    • 250ml Vegetable oil
    • 4 each Red onion, Julienned
    • 12 each Red pepper, Cored, julienned
    • 10 each Carrot, Peeled, halved, sliced
    • 500g Snow peas, Sliced
    • 500g Mushrooms, Cleaned, sliced
    • 1000g Baby bok choy, Cored, sliced
    • 1800g Medium thick rice noodle vermicelli, Cooked
    • 3000ml Preferred stir fry sauce
    • 800g Bean sprouts, Washed
    • 6 bunches Green onion, Julienned
    • 10 each Limes, Cut into 8

    Directions

    1. Cook the Scrambled Egg Mix according to package directions, but do not break up the eggs at the end. Once cooked, open the bag and let air cool.
    2. Prepare all vegetables. Cook the rice noodles according to directions, until they are just soft.
    3. When safe to handle, remove the cooked Scrambled Egg Mix from the bag and cut it into 3/4cm wide slices.
    4. Heat a pan, wok or shallow pot over a high heat. Add the oil.
    5. Stir fry onion, pepper, carrot, snow peas, and mushrooms for 2-3 minutes, until almost cooked, still crunchy.
    6. Add the bok choy and cook for another minute, until the bok choy softens.
    7. Add the noodles and stir in your preferred sauce. Amount of sauce needed may vary based on sauce. (Sauce examples would be Sweet & Sour, Teriyaki, Coconut Curry, or Lime Sesame)
    8. Ensure noodles are heated completely. Add the egg and half of the bean sprouts. Cook until egg is heated completely.
    9. Transfer to serving dish. Top with remaining bean sprouts and green onion, garnish with lime and any other garnish to go with your sauce.
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