Ingredients:
- 2 packages bean sprouts (tauge/cambah/tokolan)
- 3 cloves garlic, crushed
- 4 shallots, sliced
- 4 small red chilies, sliced (adjust to your preferred level of spiciness)
- 1 egg
- A handful of scallions, chopped
- Seasoning (I usually use Kobe fried rice seasoning)
- Salt, to taste
- Oil, for stir-frying
Instructions:
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Prepare the Egg: Heat oil in a pan over medium heat. Crack the egg into the pan and scramble until fully cooked. Remove the egg from the pan and set aside.
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Sauté Aromatics: In the same pan, add a little more oil if needed. Sauté the crushed garlic, sliced shallots, and red chilies until they become fragrant and softened.
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Cook the Bean Sprouts: Add the bean sprouts to the pan. Season with salt and your chosen seasoning. Stir-fry until the bean sprouts begin to wilt but still retain some crunch.
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Combine Ingredients: Once the bean sprouts are almost done, add the cooked egg back into the pan along with the chopped scallions. Stir everything together and cook for an additional minute to allow the flavors to meld.
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Serve: Remove from heat and transfer to a serving dish. Enjoy this stir-fry alongside warm rice.
Tips:
- Adjust the quantity of chilies according to your heat preference. More chilies will give the dish a spicier kick.
- For added flavor, you can include a splash of soy sauce or a sprinkle of sesame seeds before serving.