Inspired by flavours found in Asian cuisine, these Chinese Scrambled Eggs are super simple to make but taste anything but!
Instead they are delightfully creamy, lightly fluffy and just downright tasty!
Ready in under 10 minutes, you can enjoy them for breakfast on busy days but they are also delicious enough for a lazy weekend brunch.
The Ingredients
- Eggs
- Sesame Oil - Use un-toasted Sesame Oil as toasted sesame oil has a lower smoke point. If you only have toasted sesame oil, I recommend using a neutral cooking oil such as avocado oil and then adding ½ teaspoon of sesame oil at the end for some flavour.
- Ginger - 1 teaspoon of ginger powder can be used instead.
- Garlic - 1 teaspoon of garlic powder could also be used.
- Green Onions - Finely minced yellow onion will also work.
- Rice Vinegar - Use unseasoned Rice Vinegar.
- Coconut Aminos - Tamari or Soy Sauce will also work.
- Spinach
The Method
1. Saute aromatics and vegetables. In a non-stick pot, heat the sesame oil and saute the ginger, garlic and onion until fragrant. Stir in the spinach and allow to cook until nearly wilted.
2. Add eggs and scramble. Stir constantly until the eggs are cooked as desired (I prefer a soft scramble!), about 3-5 minutes.
3. Stir in sauces. Remove the pot from the heat and stir in the rice vinegar and coconut aminos.
4. Serve.
Leftovers
To Store: These eggs are best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat leftovers in the microwave until warmed through.
Make it Your Own
- Add more vegetables. You could easily add more vegetables to this recipe! Sauté them with the garlic and ginger in the first step until softened. Depending on what you use, they may take a bit longer. Some tasty suggestions:
- Mushrooms
- Onions
- Shredded Carrots
- Peas
- Broccoli
Serving Ideas
- Use these to make Crispy Egg Rice Wraps
- Serve them:
- With Breakfast Fried Rice
- On toast or in a breakfast sandwich
- With roasted vegetables or hash browns
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Recipe Card
Chinese Inspired Scrambled Eggs
Ingredients
- 1 tablespoon sesame oil
- 2 teaspoon fresh ginger minced
- 2 cloves garlic minced
- 4 tablespoon green onions
- 2 cups fresh spinach
- 4 eggs
- 2 teaspoon rice vinegar
- 2 teaspoon coconut aminos
Instructions
- Heat the sesame oil over medium in a non-stick pan. Add and sauté the garlic, ginger and green onions until fragrant, about 2 minutes. Stir in the spinach and allow to cook until nearly wilted.
- Add eggs and stir constantly using a rubber spatula until eggs are soft scrambled or as desired, about 3-5 minutes.
- Remove the pot from the heat and stir in the coconut aminos and rice vinegar.
- Serve.
Notes
Nutrition
More Breakfast recipes!
Alison says
I love the flavors in this scrambled eggs recipe! It's so unique and full of veggies! Will make this again!
Janessa says
I'm glad you enjoyed this recipe, Alison!
Amy says
Scrambled eggs are my fave! I love the fusion of flavors in this tasty recipe.
Janessa says
Thank you for your kind review, Amy!
kushigalu says
My family loves scrambled eggs and this one just looks fantastic. I will be making these soon. Thanks.
Kate says
Wow, so many gorgeous flavours in these - taking scrambled eggs to the next level! Delicious.
Janessa says
Thank you for your kind review, Kate!
Tayler says
I tried these eggs for breakfast this morning and omg were they delicious! Thanks so much for sharing the recipe!
Janessa says
I'm glad you enjoyed this recipe, Tayler!
nancy says
Chinese way to scramble eggs is one of my fav! especially when you top it with lots of green onions
Janessa says
Thank you for your kind review, Nancy!
Shelby says
This is such a delicious twist on a classic! Love the flavor switch up!
Janessa says
I'm glad you liked this recipe, Shelby!
Donny says
I've always wondered how to add Chinese flavors to scrambled eggs because I get so bored of the same eggs all the time. So I tried this using broccoli and it turned out great!
Janessa says
Broccoli would be super tasty! Thank you for your kind review, Donny.
jennifer says
We make scrambled eggs all the time for dinner . . . spinach is a frequent veggie, but I never thought to season with garlic, ginger, coconut aminos and rice vinegar . . .it was so delicious! Thanks for the flavor switch up!
Janessa says
I'm glad you enjoyed this recipe, Jennifer!