Egg & Veggie Stir-Fry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A protein-rich stir-fry using frozen veggies and eggs, ready in 15 minutes for under $1.50 per serving. This Asian-inspired quick recipe, ready in about 15 minutes, pairs vegetable oil, eggs, mixed frozen vegetables for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 Asian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 tbsp vegetable oil
2 large eggs
2 cups (thawed) mixed frozen vegetables
1/2 cup soy sauce
2 tbsp rice vinegar
1 tbsp honey

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Step 2: Pour in 2 beaten eggs and scramble until fully set and golden, about 2 minutes. Remove from skillet and set aside.
Step 3: Add the thawed 2 cups mixed vegetables to the skillet and stir-fry for 3 minutes until crisp-tender and slightly browned around the edges.
Step 4: Whisk together 1/2 cup soy sauce, 2 tbsp rice vinegar, and 1 tbsp honey in a small bowl. Pour over vegetables and cook for 2 minutes until sauce bubbles and thickens slightly.
Step 5: Return scrambled eggs to the skillet, toss to coat, and cook for 1 minute more until heated through.