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My mom’s spinach and egg stir fry recipe only uses 5 ingredients and 15 minutes to whip up a hearty dish that pairs well with a bowl of rice. It’s a quick side dish but tastes as satisfying as a main.

Spinach and Egg Stir Fry (菠菜炒蛋)

By Maggie Zhu
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 to 3 servings
My mom’s spinach and egg stir fry recipe only uses 5 ingredients and 15 minutes to whip up a hearty dish that pairs well with a bowl of rice. It’s a quick side dish but tastes as satisfying as a main.

Ingredients

  • 1 bunch spinach
  • 2 eggs , beaten with a pinch of salt
  • 1 1/2 tablespoons vegetable oil
  • 1 clove garlic , minced
  • 1/4 teaspoon salt

Instructions

  • Heat 1/2 tablespoon oil in a wok until smoking. Add the eggs. Lightly scramble the eggs and transfer to a plate.
  • Add the remaining 1 tablespoon oil and garlic. Stir and cook for a few seconds to release fragrance.
  • Add the spinach, stir to coat well with oil, until slightly wilted. Sprinkle the salt over the spinach. Stir and cook to mix well, 20 to 30 seconds, until the spinach is fully wilted. Add back the eggs. Keep cooking and stirring until the spinach is tender. Immediately transfer to a large plate and serve hot as a side dish.

Nutrition

Serving: 1serving, Calories: 117kcal, Carbohydrates: 1.8g, Protein: 5.2g, Fat: 10.3g, Saturated Fat: 2.4g, Cholesterol: 124mg, Sodium: 267mg, Potassium: 235mg, Fiber: 0.8g, Sugar: 0.4g, Calcium: 53mg, Iron: 2mg