Ingredients
4
4 servings
- •3 tablespoons vegetable oil, divided
- •4 eggs, beaten
- •1 red onion, chopped
- •3 cloves garlic, minced
- •1 tablespoon minced ginger
- •5 small carrots, cut into matchstick-size pieces
- •1 cup chopped cabbage
- •4 scallions, sliced into 1/2-inch pieces
- •2 teaspoons soy sauce, divided
- •0.25 cup curry powder, divided
- •2 tablespoons chili powder, divided
- •3 cups chopped paratha (Indian flatbread)
- •salt and ground black pepper to taste
Instructions
- Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.
- Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.
- Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.
- Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 419
- Carbohydrate: 51g
- Fat: 19g
- Fiber: 13g
- Protein: 16g
- Sugar: 8g
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