用煎过蛋剩余的油爆炒姜丝至金黄色，加点酱青，让普通的煎蛋，多个姜香味，好吃！
分量： 3-4人份
需时： 15分钟
材料：
幼姜 – 1小颗，切丝
鸡蛋 – 4粒
红辣椒 – 少许
香菜 – 少许
油 – 4 汤匙
酱油 – 1 汤匙
煮法：
1. 烧热锅加油
2. 下蛋, 煎至蛋白凝固，将蛋翻到另一面，继续煎至熟 (也可跟自己喜好，煎至半熟)，上碟待用。
3. 加入姜丝炒至金黄色，起锅倒在煎蛋上
4. 倒入酱油， 晒上辣椒，香菜，上桌
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Fried Egg with Sauteed Ginger 爆姜煎蛋
Course: MainCuisine: ChineseServings
4
servingsCooking time
15
minutesSometimes even a simple fried egg demands to look good too
Ingredients
1 pc of ginger (mince it)
4 egg
Chilli (cut it)
1 strand of coriander (cut it)
4 tbsp oil
1 tbsp soy sauce
Instructions
- Heat the wok with oil
- Add in eggs, fry until egg white solidify (or almost solid according to your own preference), turn over the eggs and continue frying, keep it aside
- Add in ginger and fry until golden brown, pour it on top of the eggs
- Add in soy sauce, chilli, coriander, it’s done!
Recipe Video
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