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Egg and Cabbage Stir Fry Recipe – Quick, Affordable, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/2 medium green cabbage, thinly sliced (about 4–5 cups)
  • 4 large eggs
  • 2 tablespoons neutral oil (canola, vegetable, or avocado oil)
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced (optional but recommended)
  • 2–3 tablespoons soy sauce, to taste
  • 1 teaspoon sesame oil (optional, for finishing)
  • 1/2 teaspoon sugar or honey (optional, to balance)
  • 1/4 teaspoon ground black pepper
  • Red pepper flakes or a small chili, to taste (optional)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds, for topping (optional)
  • Cooked rice or noodles, for serving (optional)

Method
 

  1. Prep the vegetables. Core the cabbage and slice it into thin shreds. Slice the onion, mince the garlic, and chop the green onions. Gather everything before you start—this cooks quickly.
  2. Beat the eggs. In a bowl, whisk the eggs with a pinch of salt and a splash of soy sauce. This seasons the eggs from the start and helps them set softly.
  3. Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat.
  4. Scramble the eggs. Pour in the eggs and gently scramble until just set but still soft, 60–90 seconds. Slide them onto a plate and set aside. Don’t overcook; they’ll finish in the stir-fry.
  5. Sauté aromatics. Add the remaining 1 tablespoon of oil to the pan. Toss in the onion and cook 1–2 minutes until slightly softened. Add garlic (and chili if using) and cook 30 seconds until fragrant.
  6. Stir-fry the cabbage. Add the shredded cabbage and a pinch of salt. Stir-fry for 3–5 minutes until it wilts but still has a little crunch. If the pan looks dry, add a splash of water to create steam.
  7. Season. Drizzle in 2 tablespoons soy sauce, the black pepper, and the sugar or honey if using. Toss to coat evenly and taste. Add more soy sauce if you like it saltier.
  8. Combine with eggs. Return the soft-scrambled eggs to the pan. Break them into bite-size pieces and fold through the cabbage. Cook 30–60 seconds to warm through.
  9. Finish and serve. Turn off the heat. Add sesame oil for aroma and sprinkle with green onions and sesame seeds. Serve hot on its own, over rice, or with noodles.