Stir-Fried Vegetables with Ginger and Eggs

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Colorful vegetables and eggs cooked in a ginger-infused coconut aminos sauce for a vibrant, protein-packed meal. This Asian-inspired Whole30 recipe, ready in about 20 minutes, pairs Broccoli, Red bell pepper, Green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 2 cups, cut into small florets Broccoli
• 1, thinly sliced Red bell pepper
• 1, thinly sliced Green bell pepper
• 1 medium, thinly sliced Zucchini
• 3 large Eggs
• 2 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 2 tablespoons Coconut aminos
• 1 tablespoon Olive oil
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high. Add 1 tablespoon minced ginger and 2 minced garlic cloves; stir-fry 30 seconds until fragrant.
2. Step 2: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 medium sliced zucchini. Stir-fry 4-5 minutes until vegetables are crisp-tender.
3. Step 3: Push vegetables to one side. Crack 3 large eggs into skillet; cook 1-2 minutes until whites set but yolks remain runny. Scramble eggs with vegetables. Stir in 2 tablespoons coconut aminos, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook 1 minute until sauce thickens and coats vegetables.