John Myers
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Fried Eggs on Wok Vegetables
The perfect fried eggs on wok vegetables recipe with a picture and simple step-by-step instructions.
Fried eggs:
- 4 piece Eggs
- 2 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 Pfannen
Wok vegetables:
- 200 g Chinese cabbage leaf hearts
- 190 g / cleaned approx. 150 g 1 rote Paprika
- 100 g Sugar snap
- 2 tbsp Sunflower oil
- 1 tbsp Ketchup Manis
- 1 tbsp Sweet chili sauce
- 0,5 tsp Sweet paprika
- 0,5 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Note:
- First prepare the wok vegetables and shortly before serving, fry the fried eggs in 2 pans at the same time!
Wok vegetables:
- Cut the cabbage leaf hearts into fine strips. Clean and wash the peppers and cut into fine strips. Clean / remove the threads from the snow peas, wash and cut in half at an angle. Heat sunflower oil (2 tbsp) in a wok and stir-fry the prepared vegetables (Chinese cabbage leaf hearts cut into strips, paprika strips and sugar pea halves) for approx. 3 – 4 minutes. With sweet soy sauce (1 tbsp), sweet chilli sauce (1 tbsp), sweet paprika (½ teaspoon), mild curry powder (½ teaspoon), coarse sea salt from the mill (2 big pinches) and colorful pepper from the mill (2 big pinches) Spice up.
Fried eggs:
- Whip 2 eggs each in a pan with sunflower oil (1 tbsp), fry them to make game eggs and season with coarse sea salt from the mill (1 big pinch per egg) and colored pepper from the mill (1 big pinch per egg).
Serve:
- Divide the wok vegetables on 2 plates, place the fried eggs on them and serve immediately.
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