A quick and flavorful Asian-inspired stir-fry featuring perfectly caramelized onions, aromatic ginger and garlic, and protein-packed boiled eggs. Perfect as a side or light main course served with rice.
Quick Egg & Onion Stir-fry
A quick and flavorful Asian-inspired stir-fry featuring perfectly caramelized onions, aromatic ginger and garlic, and protein-packed boiled eggs. Perfect as a side or light main course served with rice.
Ingredients
- 1 large onion thinly sliced
- 1 tbsp ginger minced or paste
- 1 tbsp garlic minced or paste
- 4 large eggs hard-boiled and peeled
- 1 tsp soy sauce light
- pinch black pepper freshly ground
- 1 tbsp fresh cilantro chopped (optional for garnish)
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until it begins to soften, about 5-7 minutes.
- Add the minced garlic and ginger. Continue to cook and stir until the garlic and ginger are fragrant and the onions are deeply caramelized and tender, about 8-10 minutes. Ensure any 'blocks' of paste dissolve completely.
- In the meantime, ensure your eggs are hard-boiled (for 7-8 minutes for a firm yolk) and peeled. You can leave them whole, halve, or quarter them as desired.
- Add the boiled eggs to the pan with the caramelized onions, ginger, and garlic. Gently toss to coat.
- Stir in the soy sauce, sugar, salt, and black pepper. Cook for another 2-3 minutes, allowing all the flavors to meld together and the eggs to warm through.
- Garnish with fresh cilantro, if using, and serve hot, ideally with steamed rice.
Notes
For an extra kick, add a pinch of red chili flakes with the soy sauce. You can also add some sliced bell peppers or spinach during the last few minutes of cooking for added vegetables. This dish pairs wonderfully with steamed jasmine rice.
