This super-simple dish pairs the naturally meaty and chewy oyster mushrooms with the more delicate texture of eggs for a substantial, protein-rich lunch or dinner! You will find oyster mushrooms, eggs (chicken or duck), and carrots at the market this week!
- 4 Eggs
- 1/2 lb Oyster mushrooms
- 2 stalks Green onion
- 1 Carrot
- 1/2 tsp Salt
- 1 tbsp Cooking oil
Clean oyster mushrooms with a paper towel and split them into smaller pieces.
Beat 4 eggs in a bowl.
Slice 1 carrot and some green onion.
In a pan, add cooking oil on medium heat.
Fry eggs and separate into smaller pieces. Add carrots and oyster mushrooms.
Stir fry until oyster mushrooms are tender (3-4 minutes). Season with salt.
Top with green onions and serve.
