Chinese Scallion and Egg Stir-Fry (Paleo)

Chinese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

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Ingredients

• 6 large Eggs
• 4 stalks Scallions
• 2 cloves Garlic
• 1-inch piece Ginger
• 2 tbsp Coconut aminos (or coconut sap syrup as a paleo alternative)
• 1 tsp Sesame oil (paleo-approved if available)
• to taste Salt
• to taste Black pepper

Method

1. Wash and chop the scallions into thin slices, separating the green and white parts.
2. Crack the eggs into a bowl, whisk well, and set aside.
3. Mince the garlic and grate the ginger finely.
4. Heat a tablespoon of coconut oil or olive oil in a wok or large skillet over medium-high heat.
5. Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.
6. Pour in the beaten eggs, let them set slightly, then scramble gently until just cooked through.
7. Add the scallions (white parts first), stir-fry for 1-2 minutes, then add the green parts and cook for another minute.
8. Finish with coconut aminos, sesame oil, salt, and pepper to taste. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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