Egg and Pickled Chili Stir-fry (剁椒鸡蛋)
A classic dish from Hunan cuisine, egg and pickled chili stir-fry is a simple, exciting and delectable way to cook eggs.
- Prep time
- 3 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 eggs
- 2 tablespoon water
- 2½ tablespoon neutral cooking oil, or lard (divided)
- 2 tablespoon pickled chili garlic sauce (or to taste (see note 1))
- 1 tablespoon minced garlic
- 1 teaspoon fermented black beans (optional (see note 2))
- 20 g fresh chili pepper (cut into sections)
Instructions
- 1
Crack eggs into a bowl. Add water and beat until the yolk and white are fully combined.
- 2
Heat up 2 tablespoons of oil in a wok/frying pan. Pour in the egg when the oil is very hot. Push around with a spatula to cook the egg evenly. Then break it into smaller pieces. Dish out as soon as no runny part is left.
- 3
Add the remaining ½ tablespoon of oil to the wok/frying pan. Stir in pickled chili garlic sauce, garlic, and fermented black beans. Fry until fragrant.
- 4
Put in the green chili and cooked egg. Stir fry for another 10 seconds to evenly distribute the ingredients. Dish out and serve immediately with steamed rice.