Egg & Veggie Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A protein-rich stir-fry using frozen veggies and eggs, ready in 15 minutes for under $1.50 per serving. This asian-inspired quick meals 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.

★ 4.3 (13 ratings) Prep: 5 min Cook: 10 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Step 2: Pour in 2 beaten eggs and scramble until fully set and golden, about 2 minutes. Remove from skillet and set aside.
  3. 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.
  4. 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.
  5. Step 5: Return scrambled eggs to the skillet, toss to coat, and cook for 1 minute more until heated through.

Frequently asked questions

How long does Egg & Veggie Stir-Fry take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Egg & Veggie Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Egg & Veggie Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Egg & Veggie Stir-Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Egg & Veggie Stir-Fry?

Asian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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