Asian Inspired Dinner Eggs
Crispy bok choy, gingery folded eggs and chilli crisp, dinner in 15 minutes flat.
Serves: 1-2
Prep time: 5 minutes
Cook time: 10 minutes
INGREDIENTS
2 teaspoons oil
3 eggs
1cm piece of ginger
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
2 spring onions, thinly sliced, white and green parts separated
small handful coriander, leaves picked and stalks finely chopped
1 bunch bok choy, quartered
1 teaspoon Lao Gan Ma chilli crisp, to serve
1 tablespoon oyster sauce, to serve
sesame seeds, to serve
METHOD
Crack the eggs into a bowl and lightly whisk. Grate the ginger into the bowl and stir in the sesame oil and soy.
Place a medium non-stick frying pan over high heat. Add half the oil and the bok choy, turning for 2-3 minutes or until starting to crisp and brown. Reduce the heat to medium, add the white part of the spring onion and the coriander stalks, and cook, stirring, for 1 minute. Add the remaining oil and move the bok choy to the side of the pan. Pour in the egg mix and reduce the heat to low. Gently fold the eggs until just set and remove from the heat.
Top the eggs with the green part of the spring onion, chilli crisp, sesame seeds and coriander leaves, and drizzle with oyster sauce ("Sprinkle of sesame seeds cause we fancy").
HINTS
Low and slow on the eggs - fold them gently and pull the pan off the heat while they still look slightly underdone.
To keep it fully vegetarian, swap the oyster sauce for a vegetarian mushroom oyster sauce - same salty-sweet hit.
A bowl of steamed rice underneath turns this from a long-day dinner for one into a proper meal for two.
NUTRITION (per recipe total, serves 2 - guide only):
Energy: approximately 1800kJ (430 calories)
Protein: 22g
Fat: 30g
Saturated fat: 6g
Carbohydrates: 12g
Sugars: 5g
Fibre: 4g
Sodium: 1300mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.