Orak Arik Buncis & Wortel - Green Bean, Carrot, and Egg Stir Fry
Eggs, green beans, and carrots are a great combination in this Indonesian scrambled eggs and vegetables stir fry. Serve this with steamed white rice for a cheap and filling meal.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground white/black pepper
- 3 tablespoon oil
- 3 cloves garlic, minced
- 50 gram shallot, thinly sliced
- 250 gram carrot, julienned
- 250 gram green bean, sliced diagonally
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sugar
- 1/2 teaspoon ground white/black pepper
- 3 jalapenos, seeded and thinly sliced
- 3 scallions, thinly sliced
Instructions
- 1
Lightly beat eggs with salt and pepper in a mixing bowl.
- 2
Heat oil in a large skillet (or a wok) on medium-high heat. Sauté garlic and shallot until fragrant for about 3 minutes.
- 3
Add carrots and green beans, stir to mix, and cook for about 1 minute.
- 4
Push the vegetables to one side, pour the beaten eggs to the empty side of the skillet/wok and stir to make scrambled eggs.
- 5
Mix the scrambled eggs with the rest of the vegetables. Season with soy sauce, fish sauce, and sugar. Add chilies and scallions, and mix well.
- 6
Turn off the heat and serve the stir fry immediately with steamed white rice.