*Updated 6/20/2017 to include calorie counts of each individual ingredient.
Back in the 1980’s when my father first came to America, he had to juggle work and college at the same time. As someone who was living paycheck to paycheck with zero time to meal prep, his goto dinner was scrambled eggs. And it still remains so today. Eggs are a comfort food for him and for me. Though I don’t nearly love scrambled eggs so much as he does.
One of my favorite ways to make scrambled eggs is to add chives and sweet radishes. It adds a flavorful twist to scrambled eggs that can be eaten with rice or in a sandwich, and wraps. Super easy, amazingly delicious, and ready to eat in 10 minutes. It’s one of my goto meals when I am in a time crunch.
I use fish sauce in this recipe because it adds an extra depth of flavor. I hate the stink of fish sauce, but when added in small amounts it makes food taste great. So hold your nose while you add it. I promise you, the eggs won’t smell anything like fish. Instead it will have that oomph. If you don’t believe me, just remember Pad Thai has plenty of fish sauce!
I also like to add sweet radish because it gives the eggs texture. If you never had sweet radishes before, it tastes somewhat like a sweet pickle and works the same way a pickle works when eaten with a burger. Sweet radishes are also used in Pad Thai. So if you are someone who enjoys Pad Thai, you will definitely enjoy this take on scrambled eggs.
Meal Prep Notes: Does not freeze well but there is no need to as it cooks up extremely quickly.
4 large eggs raw | 320 calories
1 oz chives diced (can substitute green onions) | 9 calories
594 calories total | 3 servings @ 198 calories per serving
STEP BY STEP PHOTOS
In a large bowl scramble all 4 eggs. Add in 1 oz of diced chives, 1 tbsp of sweet radish, and 3/4 tsp salt. Add in 1 tsp of fish sauce (optional).
Pour in 2 tbsps of oil into a DRY large non-stick pan. Even the slightest bit of water will cause the oil to splatter. Heat on high heat for 3 minutes and then pour in the scrambled egg mixture into the pot.
Once the edges of the eggs start to bubble, start scrambling the eggs until no more runny eggs can be seen.
Serve with rice or in a sandwich or in a wrap.
I usually like to eat this with a large serving of vegetables and about 2 oz of meat.