One of my aunt Lily’s specialties is making this dish. Her daughter/my cousin, Rini helped slicing the carrot and sweet pea (instead of green bean). I helped enjoying the dish! She likes her mother, is very good in cooking.
This is very easy to make and considered as one pot dish. Making more, the leftover could be reheated in a microwave for breakfast with rice porridge of oatmeal or for a next day lunch.
Although it will take a longer time, I prefer to use fresh carrot and green bean. Time and energy spent for slicing the vegetable is paid of by the crunchiness and sweetness of both vegetables.
Store bought, frozen green bean and shredded carrot can be used for a faster preparation, but the result would be less crunchy and colorful, but it is still good enough!!
Ingredients
- 4 eggs medium or large
- 5 oz. (140 gr.) carrot*
- 6 oz. (170 gr.) green bean*
- 3 Tbs. cooking oil (canola oil)
- 4 ts. (3 medium/12 gr./ 0.4 oz.) shallot minced
- 2 ts. (2 small/8 gr./0.3 oz) garlic minced
- ½ ts. generous salt
- ¼ ts. black pepper
Note:
*Store bought frozen French style green bean and shredded carrot could be used in place of the fresh ones.
Steps
1. Preparing vegetables. Rinse green bean and carrot under running water. *
Carrot: peel the skin or leave it. Sliced thinly 1/8 inch thick, then cut into match sticks size.
Green bean: cut the top and the end of a string of it. If it is a bit older, a string of each side would come out when cut the top part or the end part. Sliced diagonally in the same thickness of carrot.
2. Heat a wok (I use a cast iron wok takes ~ 3 minutes) on medium high heat (# 6) until hot enough.
a. While waiting the wok heated, crack the eggs in a small bowl, add each a pinch of salt, pepper beat them loosely, set aside.
b. Add ~2-3 Tbs. cooking oil.
c. Stir in minced shallot until smell fragrant ~ 30 secs.
d. Stir in minced garlic, keep stirring both for another ~ 30 secs.
e. Add sliced carrot and green bean, mix well with shallot-garlic, cover with a lid. It will trap steam formed by the vegetable’s liquid which will cook the mixtures ~ 2 minutes.
f. Open the lid and stir in salt and black pepper. Mix them well, and cover with a lid one more time ~ 1 minute or so, until reach your liking crunchiness.
g. Open the lid and pour in the beaten eggs, let it set for 2-3 minutes. Scoop and flip, let it set another 2-3 minutes, when most of the eggs set, start scramble them for 2-3 minutes.
h. Adjust the taste, before dishing them out to a serving plate.
Note:
*If using combination of frozen (French style green bean) and fresh shredded carrot, which what available in my local grocery store, I will thaw the frozen one for ~2 minutes in microwave.
– On step 2 #e, first add carrot, mix well with shallot-garlic, put a lid, and cook for ~ 2 minutes. Open the lid and stir in the green bean, mix well, put the lid, and cook for ~ 2 minutes. Continue with the step 2 #f until finish.
Orak-arik telur wortel buncis (scramble egg with carrot green bean)
Ingredients
- 4 Eggs Medium or Large
- 5 oz Carrot (140g) Store bought frozen French style green bean and shredded carrot could be used in place of the fresh ones. If using combination of frozen (French style green bean) and fresh shredded carrot, which what available in my local grocery store, I will thaw the frozen one for ~2 minutes in microwave.
- 6 oz Green Bean (170g) Store bought frozen French style green bean and shredded carrot could be used in place of the fresh ones. If using combination of frozen (French style green bean) and fresh shredded carrot, which what available in my local grocery store, I will thaw the frozen one for ~2 minutes in microwave.
- 3 Tbsp Cooking oil (Canola oil or something not strong)
- 4 tsp Shallot (minced) (about 3 medium shallots)
- 2 tsp Garlic (minced) (about 2 small garlic cloves)
- ½ tsp Salt (to taste)
- ¼ tsp Black pepper (to taste)
Instructions
Preparing vegetables - rinse green bean and carrot under running water.
- Carrot: peel the skin or leave it. Sliced thinly 1/8inch thick, then cut into match sticks size.
- Green bean: cut the top and the end of a string of it. If it is a bit older, a string of each side would come out when cut the top part or the end part. Sliced diagonally in the same thickness of carrot.
Stir Fry
- Heat a wok (I use a cast iron wok takes ~ 3 minutes) on medium high heat (# 6) until hot enough.
- While waiting for the wok to heat, crack the eggs in a small bowl. Add a pinch of salt and pepper and beat them together loosely, set aside.
- Add~2-3 Tbsp. cooking oil. Stir in minced shallot until smell fragrant ~ 30 secs then stir in minced garlic, keep stirring both for another ~ 30 secs.
- Add sliced carrot and green bean, mix well with shallot-garlic, cover with a lid. It will trap steam formed by the vegetable’s liquid which will cook the mixtures ~ 2 minutes.
- Open the lid and stir in salt and black pepper. Mix them well, and cover with a lid one more time ~ 1minute or so, until reach your liking crunchiness.
- Open the lid and pour in the beaten eggs, let it set for 2-3minutes. Scoop and flip, let it set another 2-3 minutes, when most of the eggs set, start scramble them for 2-3 minutes.
- Adjust the taste, before dishing them out to a serving plate.
