Chinese Scrambled Egg

Garlic and ginger add their distinctive flavour to scrambled egg with pumpkin in Sophie Grigson's quick and tasty recipe
By Sophie Grigson
Chinese Scrambled Egg
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 175-225g piece of pumpkin, or other winter squash, peeled and deseeded
  • 4 eggs
  • salt, and freshly ground pepper
  • 2 tbsp vegetable oil
  • 1 clove garlic, chopped
  • 1cm fresh ginger, finely chopped


1. Slice the pumpkin very thinly, then cut the slices into narrow batons, about 2.5-4cm long.

2. Beat the eggs in a bowl, seasoning with salt and freshly ground pepper.

3. Heat the oil in a wok over a high heat until hazy.

4. Add in the garlic and ginger. Stir-fry for a few seconds.

5. Add the squash and stir-fry until lightly browned and tender.

6. Pour in the beaten egg and quickly stir and scramble until beginning to set.

7. Scoop into a dish and serve at once.

Rate This Recipe