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Cabbage Egg Veggie Fry

Featured in Delectable Side Dishes to Complement Any Meal.

This tasty stir fry combines crunchy cabbage and carrots with soft scrambled eggs. Everything’s tossed in a rich sauce made with light and dark soy, oyster sauce, and sugar. It’s low-carb, dairy-free, and easy for weeknights. In just 30 minutes, you’ll have a versatile meal you can enjoy solo, with noodles, or rice. It’s also great for meal prep and keeps well in the fridge for a few days.
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Updated on Sun, 23 Mar 2025 18:14:37 GMT
A vibrant dish of stir-fried veggies and rich sauces. Pin it
A vibrant dish of stir-fried veggies and rich sauces. | chefmelt.com

This colorful cabbage stir-fry turns a basic veggie into something amazing. You'll enjoy tender cabbage strips, soft scrambled eggs, and crunchy carrot sticks, all wrapped in a tasty Asian-style sauce.

The real wonder comes when cabbage browns in the hot wok, soaking up all that yummy sauce while staying perfectly crisp-tender. It shows how everyday items can make unforgettable dishes.

Must-Have Components

  • Green Cabbage: Go for a solid, weighty head with snappy leaves and zero brown spots
  • Farm Eggs: Make sure they're not cold from the fridge for extra fluffiness
  • Fresh Carrots: Look for sturdy, vivid ones to get that nice snap
  • Aromatics: Raw garlic and onions create your flavor foundation
  • Asian Sauces: Good light soy, dark soy and oyster sauce add richness

Cooking Approach

Getting Ready:
Slice cabbage into skinny, matching strips. Cut carrots into matchsticks and dice onions finely.
Egg Method:
Cook eggs just until they start setting to keep them soft.
Beginning the Fry:
Get wok super hot until it smokes. Pour oil bit by bit to keep heat up. Start with the fragrant stuff.
Veggie Time:
Fry cabbage and carrots in small amounts. Wait for that loud sizzling sound. Keep everything moving around.
Sauce Time:
Drizzle sauces on the pan sides for instant browning. Mix well to cover everything.
Finishing Up:
Add eggs at the end, mixing carefully to bring it all together.
A bowl of food with a wooden spoon in it. Pin it
A bowl of food with a wooden spoon in it. | chefmelt.com

When you hear that sizzle as food hits your hot wok, you'll know you're stir-frying the right way.

Time Framework

Cabbage needs to get see-through but still have some bite. Don't cook longer than 6-7 minutes for the best results.

Serving Look

Dish it up hot with some green onions on top. You should see steam coming off when you put it on the plate.

Different Takes

Try adding a bit of sesame oil for a nutty touch or some chili oil if you want heat. Any extras you add should make the current flavors even better.

Keeping Leftovers

Store in the fridge in airtight containers and eat within 4 days. Get the crunch back by heating in a super hot pan.

A bowl of vegetables with a wooden chopstick in it. Pin it
A bowl of vegetables with a wooden chopstick in it. | chefmelt.com

What makes stir-fried cabbage taste like it's from your favorite restaurant is managing your heat and watching the clock. Every single thing you toss in needs just enough time to develop flavor while staying the perfect texture.

Frequently Asked Questions

→ What other vegetables can I use?
Totally! Add mushrooms, sprouts, or even some bell peppers for extra flavor.
→ How can I make this vegetarian-friendly?
Just swap out the oyster sauce for a mushroom-based alternative, and you’re all set.
→ What’s the best way to serve this?
Pair it with rice or noodles, or keep it light by eating it just as it is.
→ How should I store leftovers?
Pop it into an airtight container, refrigerate for up to 4 days, or freeze for a longer shelf life.
→ Can I spice it up?
Go for it! Add chili flakes, fresh chilies, or a splash of sriracha to dial up the heat.

Cabbage Egg Veggie Fry

A simple stir fry made with crispy cabbage, carrots, and scrambled eggs, all coated in a delicious blend of sauces for a fresh, satisfying dish.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Side Dish

Difficulty: Easy

Cuisine: Asian

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian, Dairy-Free

Ingredients

→ Main Ingredients

01 A medium carrot cut into thin matchsticks
02 Half a cabbage (about 1 pound), green variety
03 2 garlic cloves, minced finely
04 3 medium eggs, beaten until smooth
05 2 tablespoons of diced onion

→ Sauce

06 1 tablespoon of light soy sauce
07 Half a tablespoon of sugar
08 2 teaspoons of oyster sauce
09 A couple teaspoons of dark soy sauce

→ Oil & Seasoning

10 About 4 tablespoons of olive oil, split up as needed
11 Season with salt to taste

Instructions

Step 01

Heat up 1 tablespoon of oil in a pan over medium heat. Stir the eggs in until fluffy, then set them aside on a plate.

Step 02

Add a spoon of oil into the pan and toss in the garlic and onions. Let them cook for roughly a minute.

Step 03

Add your cabbage and carrot sticks to the pan, along with 2 tablespoons of oil. Give it a mix, cover it up, and let it steam for 3 to 4 minutes.

Step 04

Pour in the dark and light soy sauces, oyster sauce, and sugar. Mix it all together and let it simmer for another 1 to 2 minutes.

Step 05

Do a quick taste to check seasoning, adding salt if necessary. Put the cooked eggs back, stir everything well, and you're done.

Notes

  1. Try adding glass noodles for a bit of a fun bite.
  2. Keep leftovers in the fridge for up to 4 days.
  3. For longer storage, freeze it—good for up to 3 months.

Tools You'll Need

  • A big frying pan or skillet
  • A mandoline slicer or sharp knife
  • Measuring spoons for accuracy

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are included in this.
  • This dish contains soy-based ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 217
  • Total Fat: 15 g
  • Total Carbohydrate: 15 g
  • Protein: 7 g