Cabbage and egg stir fry is a quick and easy dish that is perfect on a busy day. It is simple yet delicious with fluffy scrambled eggs, cabbage, and mushrooms, seasoned with comforting Asian flavors. Pair with a warm bowl of rice and dig in!
This delicious stir fry dish is ready in under 20 minutes with just a handful of ingredients. It is loaded with umami rich flavors, thanks to the Asian seasonings such as tamari soy sauce and oyster sauce.
You may also fancy it up with any spicy sauce of your choice, load up with herbs like scallion or cilantro, or simply enjoy on its own.
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Ingredients for this recipe
- Large eggs
- Mirin
- Tamari soy sauce
- Sake (rice wine) - Or dry white wine.
- Olive oil - Or any neutral tasting oil such as avocado oil.
- Scallion
- Baby portobello mushrooms - Or any mushroom of your choice.
- Cabbage
- Gluten-free oyster sauce
- Sesame oil
Topping (optional):
How to make cabbage and egg stir fry
1. Prepare the eggs. Place the eggs in a bowl and combine with mirin, tamari soy sauce and sake. Whisk well.
2. Cook the eggs. Heat up 1 tablespoon of olive oil in a large pan. Pour in the egg mix and whisk gently to make scrambled eggs. Transfer the egg to a plate and set aside.
3. Cook the vegetables. In the empty pan, heat up 1 tablespoon of olive oil again. Cook the scallions and mushrooms until slightly tender.
4. Season. Add in the cabbage and oyster sauce. Stir fry on high heat for a minute until the cabbage is slightly softer but still crunchy.
5. Add back the eggs. Mix in the cooked egg, and drizzle the sesame oil.
Optional: top with toasted white sesame.
*See the recipe card below for detailed instructions.
Tip
Do not over cook the eggs. Eggs continue to cook after they are removed from heat, and you will be putting them back into the pan at the end. To keep the texture nice and fluffy, I highly recommend to transfer them to a plate when they are slightly undercooked as scrambled eggs.
FAQs
Any leftover can be refrigerated for up to 3 days, covered tightly. Microwave, or cook over the stovetop for a few minutes to warm up.
Yes! Napa cabbage totally works to substitute green cabbage. Since napa cabbage leaves are softer, you should cook them for a shorter time.
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Recipe
Cabbage and Egg Stir Fry
Ingredients
- 4 large eggs
- 1 tablespoon mirin
- ½ tablespoon tamari soy sauce
- ½ tablespoon sake (cooking rice wine) or dry white wine
- 2 tablespoons olive oil used in two batches
- 2 stalks scallion chopped
- 1 cup sliced baby portobello mushrooms
- 12 ounces green cabbage chopped
- 1 ½ tablespoon gluten-free oyster sauce
- 1 tablespoon sesame oil
Topping (optional)
- Toasted white sesame
Instructions
- Place the eggs in a bowl and combine with mirin, tamari soy sauce and sake. Whisk well.
- Heat up 1 tablespoon of olive oil in a large pan. Pour in the egg mix and whisk gently to make scrambled eggs. Transfer the egg to a plate and set aside.
- In the empty pan (no need to wash the pan), heat up 1 tablespoon of olive oil again. Cook the scallions and mushrooms until slightly tender.
- Add in the cabbage and oyster sauce. Stir fry on high heat for a minute until the cabbage is slightly softer but still crunchy.
- Mix in the cooked egg, and drizzle the sesame oil.
- Optional: top with toasted white sesame.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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