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April 14, 2014

Chinese Style Corn Scrambled Eggs

Chinese Style Corn Scrambled Eggs ~ Brunch or Early Dinner served in a delicious, quick and easy way ! #Brunch #ScrambledEggs #EarlyDinner
Next time you want to serve a somewhat different brunch, or even dinner, keep this recipe on hand. We had this Chinese Style Corn Scrambled Eggs as a late lunch/early dinner a couple of weeks ago on a Saturday afternoon.

It is very tasty and full of flavor as is usually the case with Chinese food, which I absolutely love. Drizzled lightly with Oyster Sauce, tops the scrambled eggs deliciously. Do be careful however, to not add too much as Oyster Sauce is quite salty.

I served lightly toasted Pita wedges to scoop up the scrambled eggs, but any toast would work here.

CHINESE STYLE SCRAMBLED EGGS

4 Servings

INGREDIENTS:

1 TB Olive Oil
1 t Sesame Oil
2 t Garlic and Ginger Paste
1 cup cooked Corn Kernels  {from a can - not the creamed type}
4 - 6 Eggs, beaten
Mixed Bean Sprouts, to serve
Spring Onions, chopped, to serve
1 - 2 Green Chilies, chopped, to serve
Oyster Sauce, to drizzle
Parsley, to garnish

DIRECTIONS:

1.) Heat the Olive Oil and the Sesame Oil in a medium pan - saute the Garlic and Ginger Paste for 1 minute - add the Corn - cook another minute.
2.) Pour the beaten Eggs into the Corn mixture and stir-fry until cooked.
3.) Scoop the Scrambled Eggs onto a serving plate.
4.) Mix the Bean Sprouts, Spring Onions and the Chilies - place next to the Scrambled Eggs - drizzle Oyster Sauce over and garnish with Parsley.

Serve immediately.

Chinese Style Corn Scrambled Eggs ~ Brunch or Early Dinner served in a delicious, quick and easy way ! #Brunch #ScrambledEggs #EarlyDinner
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1 comment:

  1. That looks like a nice simple meal for the weekends. yum

    ReplyDelete

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