Scrambled eggs with carrots – nutritious home cooking

Overview

Stir-frying carrots and eggs together makes the carotene in carrots easier to absorb. It also increases the content of high-quality protein, various fatty acids, and cholesterol in the dishes, and increases the nutritional value to people. It is especially suitable for children in the growth and development period for protein, fat, lecithin, cholesterol, and multivitamins. It also increases the interest of children who do not like to eat carrots, and is suitable for teenagers to eat regularly.

Tags

• hot dishes
• home cooking
• egg
• oil
• onions
• carrot
• salt

Ingredients

Steps

1. 1 Add the scrambled egg cubes and stir-fry evenly;

   

2. 2 Add the scallions and sauté over low heat until the scallions become soft and serve.

   

3. 3 Peel the carrots, wash them, and cut them into thin strips; you can use tools to save time and effort.

   

4. 4 Green onions, washed, cut into sections and set aside;

   

5. 5 Wash the egg shells, crack them into a bowl, add an appropriate amount of salt, break them up and set aside;

   

6. 6 Heat the wok, add oil and heat until it is 80% hot, pour in the beaten egg liquid and use chopsticks to spread it. Shape the eggs into small pieces and set aside; do not fry them for too long;

   

7. 7 Heat up another pan with oil, add shredded carrots and stir-fry; add salt, stir-fry over low heat until shredded carrots become soft;