Sautéed Egg with Bean Sprouts and Carrots (Similar to Wet Spring Rolls)
Ingredients:
- 1 egg
- Bean sprouts
- Carrots, julienned
- Beef seasoning (Royco)
- Boncabe chili seasoning (optional, for added heat)
- Oil (or margarine, as preferred)
Instructions:
-
Prepare the Vegetables:
Begin by heating oil or margarine in a skillet over medium heat. Add the julienned carrots and bean sprouts to the skillet. Sauté them until they begin to soften and develop a slight caramelization, which usually takes about 3-4 minutes. -
Add the Egg:
Push the vegetables to one side of the skillet. Crack the egg directly into the empty side of the skillet. Allow it to cook undisturbed for a few moments until it starts to set, then gently scramble it, mixing it with the vegetables. Continue to stir until the egg is fully cooked and incorporated with the vegetables. -
Season and Cook:
Sprinkle the beef seasoning (Royco) over the mixture, adjusting the amount to your taste preference. If you like a bit of heat, add the Boncabe chili seasoning. Stir everything together well to ensure the seasoning is evenly distributed. -
Finish and Serve:
Cook the mixture for an additional 1-2 minutes, or until everything is cooked through and well combined. Serve hot with steamed rice. For the best flavor, enjoy this dish while it’s still warm.
This simple yet flavorful dish brings together the satisfying crunch of vegetables and the richness of scrambled egg, making it a delightful accompaniment to a bowl of steaming rice.
