Egg and Vegetable Stir-Fry.

Ingredients:

• 4 large eggs
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1/2 cup shredded carrots
• 2 green onions, chopped
• 1 tablespoon soy sauce (for the vegetables)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions:

1. Prepare the Eggs: In a bowl, whisk the eggs with 1 tablespoon of soy sauce and sesame oil. Set aside.

2. Cook the Eggs: Heat a non-stick pan over medium heat with 1 teaspoon of vegetable oil. Pour in the egg mixture and cook like scrambled eggs. Stir gently until the eggs are just set but still soft. Remove from the pan and set aside.

3. Cook the Vegetables: In the same pan, add the remaining vegetable oil. Sauté the garlic and onions for 2-3 minutes until softened. Add the bell pepper, zucchini, mushrooms, and carrots. Stir-fry for about 5-7 minutes until the vegetables are tender but still slightly crisp.

4. Season the Vegetables: Add the second tablespoon of soy sauce, crushed red pepper flakes (if using), and season with salt and pepper. Stir everything together.

5. Combine the Eggs and Vegetables: Add the scrambled eggs back into the pan and gently mix them with the vegetables.

6. Serve: Garnish with chopped green onions and serve over rice or noodles for a complete meal.