Egg & Veggie Stir-fry

Egg & Veggie Stir-fry

4.6 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 220.5
  • Total Fat: 9.5 g
  • Cholesterol: 255.0 mg
  • Sodium: 832.8 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 14.2 g

View full nutritional breakdown of Egg & Veggie Stir-fry calories by ingredient
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A hot & spicy breakfast made in a large batch that keeps and reheats well. A hot & spicy breakfast made in a large batch that keeps and reheats well.
Number of Servings: 5


    6 Eggs
    1 Cup Rice
    2 Cups Water
    1 Bunch Broccoli
    1 Small Onion
    1/2 Green Pepper
    1/2 Red Pepper
    6-8 Mushrooms
    4-6 Tbsp Chili Soy Sauce


1) Begin cooking rice.

2) Cut broccoli into bite-size pieces, and heat in skillet with some water until it begins to soften.

3) Finely chop onion; cut peppers and mushrooms into small chunks.

4) Once broccoli is softened, add some oil and the other vegetables, and turn up the heat to fry everything.

5) The rice should be cooked now and can be added to the skillet.

6) Pour on some chili soy, and mix it all together.

7) Add the eggs, and some more chili soy. Keep mixing and turning everything over.

8) When the eggs appear to be fully cooked and are no longer runny, add some more chili soy, and serve!

Number of Servings: 5

Recipe submitted by SparkPeople user GEEK69.

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Member Ratings For This Recipe

  • Great idea - 2/14/20

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  • Very Good
    tasty - 8/9/17

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  • sounds good - 8/8/17

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  • Very Good
    great - 8/8/17

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  • Incredible!
    This was amazing, thank you for sharing!! - 5/11/07

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