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By Tara Noland on January 16, 2024 | Updated January 15, 2024 | Rate Recipe
I adore this Vegetarian Stir-Fry with Eggs as the dish is so versatile, and eggs fit the bill to perfection. Top your stir-fry how you like with either scrambled eggs, poached eggs, sunnyside up, or over easy. Nothing beats the versatility of an egg. Rice bowls are extremely popular as they are easy and can be made to order.
Want more eggs for dinner? This is something we have all the time and love it. You can also try our Chilaquiles with Scrambled Eggs or a Savory Dutch Baby; both are excellent for dinner as well as breakfast.
Disclosure: I was compensated by Egg Farmers of Alberta for this post. All opinions and experiences are my own.
The egg and the garlic chili sauce add more flavor and sauciness to the dish, which, in my mind, just takes your vegetarian stir-fry to the next level. What can I put in a stir-fry instead of meat? EGGS, they suit a stir-fry gorgeously!
Eggs are a fast, easy, and nutritious way to feed your family for not only breakfast but for lunch and dinner too. Many recipes using eggs are well under the 30-minute mark, so you have a meal on the table in no time. Above all, they pack a big wallop of protein in such a small and economical package.
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Ceramic Deep Bowls Set of 6, for Noodles, Soup, or Rice
Organic Bamboo Cutting Board Set of 3
Stainless Steel Measuring Cups And Spoons Set
So many vegetables work in a stir fry; we used carrots, red and yellow peppers, white mushrooms, broccoli, and snap peas. You can also add in bok choy, onions, green beans, asparagus, baby corn, and more.
Stir-fries do take a lot of ingredients, but that is what gives them so much flavor. You can cut a bunch of corners by purchasing ready-made products like cooked rice, julienned carrots, sliced mushrooms, minced garlic, and minced ginger. These items will cut the time and effort down and get dinner on the table much quicker.
Besides the fresh vegetables, if you do Asian meals already, you will have most of the other ingredients on hand. What are the best vegetables for stir-fry? Here is our list of what we love in a vegetarian stir-fry.
Garlic chili sauce or siracha sauce on top, optional
Pinch of red pepper flakes, optional
In a medium bowl, whisk together the chicken broth, cornstarch, soy sauce, garlic, ginger, brown sugar, sesame oil, and red pepper flake, if using. Set the sauce aside.
In a large skillet or wok, heat the canola oil over medium heat. Add the carrots, both the red and yellow peppers, mushrooms, broccoli and snap peas to the pan. Stir often, cook for 5 – 7 and add 1 Tbsp of water halfway through the cooking time.
Once the vegetables are tender-crisp, add the sauce to the skillet or wok. Continue to cook, stirring often, until the mixture has reached the desired consistency. Remove from the heat and keep warm.
You can serve your egg any way you like, as in poached, over easy (or sunnyside up), or scrambled. Below are instructions for my favorite, a poached egg.
To poach the eggs, place 3 – 4 inches of water in a medium saucepan along with 1 tsp of vinegar and bring to a boil.
Once boiling, reduce heat to low so the water is slowly simmering. Break the eggs individually into a small bowl or ramekin and pour gently into the simmering water. Repeat with the remaining eggs.
Cook the eggs for about 4 minutes or until the whites of the eggs are set and the yolks are just beginning to firm up, you want the yolks to still be slightly runny.
Use a slotted spoon to remove the eggs to a paper towel-lined plate.
To build the bowls, divide the cooked rice between the 4 bowls. Then spoon the vegetables and the sauce over each of the bowls of rice. Gently place one egg on the top of each bowl.
Garnish with sesame seeds. Top with garlic chili sauce or siracha if desired.
We eat eggs a lot for breakfast, lunch, and dinner. The little egg is so versatile it can take you right through the day!! Here are some of our favorites!
This Vegetarian Stir-Fry with Eggs is a fabulous healthy meal that is perfect for any time of the year. You can top the stir-fry with whatever eggs you like, scrambled, poached, sunnyside up, etc.
In a medium bowl, whisk together the chicken broth, cornstarch, soy sauce, garlic, ginger, brown sugar, sesame oil, and red pepper flake, if using. Set the sauce aside.
In a large skillet or wok, heat the canola oil over medium heat. Add the carrots, both the red and yellow peppers, mushrooms, broccoli and snap peas to the pan. Stir often, cook for 5 – 7 and add 1 Tbsp of water halfway through the cooking time.
Once the vegetables are tender-crisp, add the sauce to the skillet or wok. Continue to cook, stirring often, until the mixture has reached the desired consistency. Remove from the heat and keep warm.
To poach the eggs, place 3 – 4 inches of water in a medium saucepan along with 1 tsp of vinegar and bring to a boil.
Once boiling, reduce heat to low so the water is slowly simmering. Break the eggs individually into a small bowl or ramekin and pour gently into the simmering water. Repeat with the remaining eggs.
Cook the eggs for about 4 minutes, or until the whites of the eggs are set and the yolks are just beginning to firm up; you want the yolks to still be slightly runny.
Use a slotted spoon to remove the eggs to a paper towel-lined plate.
To build the bowls, divide the cooked rice between the 4 bowls. Then spoon the vegetables and the sauce over each of the bowls of rice. Gently place one egg on the top of each bowl.
Garnish with sesame seeds. Top with garlic chili sauce or siracha if desired.
See the post for tips and tricks.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
posted in: Dinner, Eggs, Vegetarian
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