Quick Okinawan Bitter Melon and Egg Stir-Fry

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A simple and nutritious stir-fry featuring thinly sliced bitter melon and scrambled eggs, perfect for a light, savory meal. This Japanese-inspired stir-fry recipe, ready in about 18 minutes, pairs bitter melon, eggs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 1 medium (about 180g) bitter melon
• 3 large eggs
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 stalks, sliced thin green onions

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Instructions

1. Step 1: Cut 1 medium bitter melon lengthwise, remove seeds, and slice into 1/8-inch thin half-moons. Sprinkle with 1/4 tsp salt and let sit for 5 minutes, then rinse and drain.
2. Step 2: Beat 3 large eggs with 1/4 tsp salt and 1/4 tsp black pepper in a bowl.
3. Step 3: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add the prepared bitter melon and stir-fry for 3-4 minutes until bright green and slightly softened.
4. Step 4: Push the bitter melon to one side, pour in the beaten eggs, and let cook undisturbed for 30 seconds. Gently scramble the eggs with the bitter melon until just set, about 1-2 minutes.
5. Step 5: Add 1 tbsp soy sauce and 2 sliced green onions, toss everything together for 30 seconds, and remove from heat. Serve immediately.