Chinese Scallion and Egg Stir-Fry (Paleo)
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb
151 cal
9g protein
4g carbs
11g fat
per serving · estimated
Ingredients
- 3 large Eggs
- 2 stalks Scallions
- 1 clove Garlic
- 1-inch piece Ginger
- 1 tbsp Coconut aminos (or coconut sap syrup as a paleo alternative)
- 1/2 tsp Sesame oil (paleo-approved if available)
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Wash and chop the scallions into thin slices, separating the green and white parts.
- Crack the eggs into a bowl, whisk well, and set aside.
- Mince the garlic and grate the ginger finely.
- Heat a tablespoon of coconut oil or olive oil in a wok or large skillet over medium-high heat.
- Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.
- Pour in the beaten eggs, let them set slightly, then scramble gently until just cooked through.
- Add the scallions (white parts first), stir-fry for 1-2 minutes, then add the green parts and cook for another minute.
- 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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