Egg Pickled Chili Stir Fry Recipe

I absolutely love this recipe because it’s a colorful, spicy twist on classic scrambled eggs that keeps my taste buds dancing with the pickled chilies and sesame-soy blend. Plus, it’s super quick to whip up and makes me feel like a pro chef every time I stir-fry those veggies to perfection!

My Egg Pickled Chili Stir Fry is a flavor explosion. It’s protein and pickled chili base is what makes the dish sing.

The vibrant pickled chilies give the dish a fantastic pop of flavor, while the garlic and onions bump up the dish’s aroma. Stir fry is healthy and quick, and this one is really easy; I can measure out the pickled chilies and whisk together the sauce (easy-peasy) while my partner does the chop-chop.

Finishing with the sauce is where the magic happens. We use a good amount of soy sauce, and as sesame oil has made its way back into many kitchens, it’s back in mine and working wonders here.

Ingredients

Eggs: They serve as a robust foundation, being rich in protein and packed with nutrients that are vital for health.

Chilies in Brine: Give a punchy, spicy bite; low in calories, high in flavor.

Garlic: An antioxidant with a strong flavor; encourages immune system health.

Onion: A great source of sweetness and depth; rich in vitamin C and fiber.

Crunchy texture; plentiful vitamins A and C; rich in antioxidants—a bell pepper.

Soy sauce: imparts umami and savory flavors; is a source of sodium; and has a one-of-a-kind taste.

Sesame oil has a nutty flavor, healthful fats, and an enhancing effect on a dish’s aroma.

Ingredient Quantities

• 4 eggs
• 2 tablespoons vegetable oil
• 1 cup pickled chilies, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 2 teaspoons sugar
• Salt and pepper to taste
• 2 green onions, chopped

Instructions

1. Break the eggs into a bowl, add a small amount of salt and pepper to taste, and whisk until the mixture is homogenous.

2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble until just set. Remove the scrambled eggs from the skillet and set them aside.

3. In the same pan, add the rest of the vegetable oil, 1 tablespoon. When the oil is hot, add the minced garlic and sliced onion. Stir-fry for about 3 minutes, then cover the pan. Remove from heat.

4. Stir-fry the sliced bell pepper for about 2 minutes until it starts to soften.

5. Add the sliced pickled chilies and keep stir-frying for another minute.

6. Put the scrambled eggs back into the skillet and mix them with the vegetables.

7. Add the soy sauce and sesame oil, mixing everything super well to coat the ingredients.

8. Disperse the sugar over the mixture and stir well to combine the flavors.

9. Continue cooking for 1-2 more minutes, making sure all components are hot and the mixture is uniform.

10. Chopped green onions should be used as a garnish before serving. Additional salt and pepper can be used to adjust the seasoning, if necessary. Serve hot.

Equipment Needed

1. Mixing bowl
2. Whisk or fork
3. Large skillet or wok
4. Stirring spoon or spatula
5. Cutting board
6. Knife
7. Measuring spoons
8. Serving dish

FAQ

• What type of eggs work best for this recipe?The dish requires fresh eggs to provide firmness and flavor.
• Can I use fresh chilies instead of pickled?– Yes, but adding pickled chilies introduces a sour flavor that complements the dish nicely.
• How can I make this dish spicier?– Increase the heat by adding more pickled chilies or sprinkling in some red pepper flakes.
• Is there a substitute for soy sauce?– For an umami alternative to soy sauce, you can use tamari or coconut aminos.
• What can I serve with this stir fry?– It matches nicely with steamed rice or noodles to complete the meal.
• Can I prepare this dish in advance?Though it is best served fresh, you can prepare the components of this dish ahead of time and store them separately. When it’s time to eat, just give the dish a quick stir fry to combine its elements and serve.
• How do I store leftovers?Store leftovers in an airtight container in the refrigerator for up to three days and reheat thoroughly before serving.

Substitutions and Variations

Use olive oil or coconut oil instead of vegetable oil.
Fresh chili peppers can be used in place of pickled chilies to obtain a less tangy flavor.
Soy sauce alternatives include tamari and coconut aminos.
Use shallots instead of the onion for a milder flavor.
If desired, the red or yellow bell pepper can replace the green bell pepper.

Pro Tips

1. Proper Egg Scrambling To achieve fluffy scrambled eggs, whisk them thoroughly to incorporate some air. Cook them gently on medium heat, removing them from the skillet just before they are fully set, as they will continue to cook slightly off the heat.

2. Control the Heat Managing the temperature of your skillet is crucial. Start with medium-high heat for the eggs and maintain the same when cooking the vegetables to ensure they remain crisp and vibrant. If needed, reduce the heat to medium when combining all ingredients to prevent burning.

3. Enhanced Flavor with Garlic and Onion Letting the garlic and onion sweat together before adding the bell pepper enhances the dish’s flavor. If desired, cover the skillet briefly post-searing to allow the onions to caramelize slightly, adding depth to the dish.

4. Balance the Sweetness and Spice Consider adjusting the quality and quantity of the sugar, soy sauce, and pickled chilies according to your preference. This dish’s balance hinges on the contrast between spicy and sweet, so tweak the chili and sugar levels to suit your taste.

5. Mind the Texture Be sure to slice the vegetables uniformly to ensure even cooking. If you prefer more crunch, reduce the cooking time for the bell peppers and chilies. This will add a refreshing texture to contrast the soft eggs.