Curried eggs with Chinese Vegetables is a great way to use up your left over vegetable stir-fry or last night's Chinese comfort food restaurant take out. While this recipe doesn't call for chicken or beef, if you have it leftover, add it in. Either way, it is a full meal in one pan.
-2 tablespoons olive oil or butter
-1/2 cup baby corns
-1/2 cup bok choy (fresh), chopped
-1/3 cup bean sprouts (fresh or canned)
-OR in place of the vegetables here, you can substitute the leftover stir-fry or take out
-3 large eggs
-1/4 cup milk
-1 teaspoon curry powder
In a large frying pan, over medium to high heat, add your oil or butter. When pan is hot, add your vegies and cook until bok choy is wilted or leftovers are sizzling. In a separate bowl, whisk the eggs, milk and curry. Pour the egg mixture over the vegetables and cook until your eggs are completely cooked (not runny). This dish works for breakfast or supper.