Scrambled Egg with Green Onion 香蔥炒蛋

Another budget friendly recipe that is perfect during pandemic. Because now we will only do grocery  biweekly, we need to think wisely about what type of vegetables we purchase, of which have a longer shelf life. Napa, broccoli, carrot, kale are on the list. For sure, green onion is also one of them. With you wrap the green onion with a damped paper towel, it can stay green and fresh for more than a week in the fridge. I use the green onion to make scrambled eggs, adding a little fibre and green to the diet.

INGREDIENTS:

5 stalk Green Onion

8 Eggs

1/3 teaspoon Salt

1/3 teaspoon Sugar

1/3 teaspoon White Ground Pepper

3 tablespoons Vegetable Oil

DIRECTION:

1. Whisk the eggs together; cut the green onion into rounds.

2. Heat up vegetable oil over high heat. Add green onion and fry it for 30 seconds.

3. Add the egg. Scramble until the egg coagulates. Turn off the heat. Serve it with steamed rice or sandwich bread. Or just as it is.

Scrambled Tofu Egg 豆腐炒蛋

It is a budget-friendly meal that cost less than 3 dollars, yet it packs with protein and the portion is enough for a whole family of three.

INGREDIENTS:

1 block Medium Tofu, drained and crumbled

4 Eggs, whisked

1/2 teaspoon Salt

4 tablespoons Vegetable Oil

DIRECTION:

1. Heat up the oil over high heat. Add whisked egg, scramble until it curds.

2. Add the crumbled tofu and salt. Continue to scramble until the tofu heat through and it is ready. Transfer it to a serving plate. You can serve it with steamed rice.