Adapted from Egg and Pickled Chili Stir-fry (剁椒鸡蛋) at redhousespice.com (https://redhousespice.com/egg-pickled-chili-stir-fry/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From redhousespice.com

Egg and Pickled Chili Stir-fry

Name: Egg and Pickled Chili Stir-fry
Prep time: 3 min
Cook time: 5 min
Yield: 2 servings
Ingredients: 5 eggs; 2 tablespoon water; 2 ½ tablespoon neutral cooking oil, or lard (divided); 2 tablespoon pickled chili garlic sauce; 1 tablespoon minced garlic; 1 teaspoon fermented black beans (optional); 20 g fresh chili pepper (cut into sections)

2 servings · 3 min prep · 5 min cook

Ingredients

5 eggs
2 tablespoon water
2½ tablespoon neutral cooking oil, or lard (divided)
2 tablespoon pickled chili garlic sauce
1 tablespoon minced garlic
1 teaspoon fermented black beans (optional)
20 g fresh chili pepper (cut into sections)

Steps

Crack 5 eggs into a bowl. Add 2 tablespoon water and beat until the yolk and white are fully combined.
Heat up 2 tablespoon oil in a wok or frying pan. Pour in the egg when the oil is very hot. Push around with a spatula to cook the egg evenly. Then break it into smaller pieces. Dish out as soon as no runny part is left.
5 min
Add the remaining ½ tablespoon oil to the wok or frying pan. Stir in 2 tablespoon pickled chili garlic sauce, 1 tablespoon garlic, and 1 teaspoon fermented black beans. Fry until fragrant.
Put in the 20 g green chili and cooked egg. Stir fry for another 10 seconds to evenly distribute the ingredients. Dish out and serve immediately with steamed rice.
10 seconds

Nutrition

Per serving

kcal: 304
protein: 0 g
carbs: 0 g
fat: 0 g

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