Name: Asian Style Scrambled Egg Breakfast Recipe - Australian Eggs
Total time: 20 min
Yield: 2
Ingredients: Cooking oil spray; 150g baby bok choy, halved lengthways; 2 eggs, at room temperature; 2 egg whites, at room temperature; 2cm piece fresh ginger, finely grated; 2 green onions (shallots), thinly sliced; 1 fresh long green chilli, deseeded and chopped; Oyster sauce, to serve

Asian Style Scrambled Egg Breakfast

Preparation time 20 mins
Serves 2 people
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Publication 6 October 2015
Categories
- Breakfast Recipes
- Vegetarian

Ingredients

Cooking oil spray
150g baby bok choy, halved lengthways
2 eggs, at room temperature
2 egg whites, at room temperature
2cm piece fresh ginger, finely grated
2 green onions (shallots), thinly sliced
1 fresh long green chilli, deseeded and chopped
Oyster sauce, to serve

Method

Whisk eggs and egg whites together in a bowl. Season.
Spray a medium non-stick frying pan with oil to grease. Heat over medium-low heat. Add bok choy and 1 tbs water. Cook until vibrant and almost tender. Transfer to a plate. Add green onions, ginger and chilli to pan. Cook, stirring, for 1 minute or until tender.
Add egg mixture to pan and swirl to coat pan base. Cook without stirring for 30 seconds. Using a wide spatula, push the set eggs around outer edge toward the centre of the pan, tilting pan to allow the uncooked eggs to run over the base. Gently push eggs around pan every 15 seconds until soft folds form and one quarter mixture is unset.
Remove from heat. Add bok choy and serve with a drizzle of oyster sauce.