<CARROT EGG SCRUMBLE/ にんじんのスクランブルエッグ >
＜Yield> 1 servings
<Prep time> 4 mins
<Cook time> 7 mins
carrot 1 cup chopped
sugar 1 tsp
salt ¼ tsp
oil 1 tbsp (any neutral oil)
Soy sauce (optional)
1;Shred carrot into match thin sticks .
In to the pan, heat the oil. Add carrot and ½ tsp of salt. Saute it until the carrot is soften.
Season with 1 tsp of sugar and ½ tsp of stock powder.
2; Pour the beaten egg into the pan and gently mix them with carrot.
When the egg is still runny, off the heat and transfer to the plate. Drizzle some soy sauce if it’s needed.
<Miwa’s tips> ※Watch more on YouTube!
1; Other than carrot, you can tweak the veggies like onion and peprika.
2; Feel free to add additional oil when you pore the egg if it’s needed.
Keep it in a air-tight container in a fridge for 3days.