French Beans with Egg Stir Fry Recipe
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 4
This french beans with egg stir fry combines crisp-tender french beans with scrambled eggs in a light, savoury stir fry seasoned with just soy sauce and salt. It comes together with only five ingredients and about 20 minutes of hands-on time. Even my nephew, who normally avoids vegetables, can eat the whole thing.
Watch How to Make It
Equipment
Ingredients You’ll Need
Serves 4
- 600 grams french beans (600克法国豆)
- 6 eggs (6个鸡蛋)
- 1 tablespoon light soy sauce (1汤匙生抽) (buy from Shopee, Lazada and Amazon)
- 1/2 teaspoon salt (1/2茶匙盐)
- 4 tablespoons cooking oil (4汤匙食用油)
Seasoning for Eggs (鸡蛋调味料)
- 1/4 teaspoon salt (1/4茶匙盐)
How to Make French Beans with Egg Stir Fry
Step 1 — Prep the French Beans
Wash the french beans, then trim the ends and cut them into small, bite-sized pieces.
Step 2 — Cook the French Beans
Heat a little of the cooking oil in the wok, then add the french beans and toss a few times. Add a splash of water and season with the 1/2 teaspoon salt, then cook until the beans turn bright green and are just tender. Remove them from the wok and set aside.
Step 3 — Fry the Eggs
Crack the eggs into a bowl, add the 1/4 teaspoon salt, and beat lightly. Heat 2-3 tablespoons of the cooking oil in the wok until hot, then pour in the eggs and add the cooked french beans on top.
Tip: For fluffier eggs, cover the wok with a lid while they cook. The trapped steam helps them set through without drying out.
Cook over medium heat until the eggs are almost set, then toss everything together so the eggs break up and mix evenly with the beans.
Step 4 — Season and Serve
Add the 1 tablespoon light soy sauce and toss once more to combine. Serve immediately.
Tips for the Best French Beans with Egg Stir Fry
Cut the beans into similar sized pieces. This helps them cook evenly so you don’t end up with some pieces overcooked and others still raw.
Don’t overcook the beans. Take them off the heat as soon as they turn bright green and are just tender — they’ll cook a little more once mixed with the hot eggs.
Cook the beans to your preferred texture. I like mine softer. The longer you cook them, the sweeter they get, but they lose their crunch and the bright green colour fades a bit — it’s a trade-off between sweetness, crunch and colour.
Cover the wok for fluffier eggs. The trapped steam helps the eggs set through without needing to flip them, so they turn out fluffy instead of tough.
Season with the soy sauce last. Adding it at the end keeps the beans’ colour bright and lets you taste and adjust before serving.
Only pour in the eggs once the oil is hot. This keeps them from sticking to the wok.
What to Serve with French Beans with Egg Stir Fry
This works well as a side dish with steamed rice. Pair it with a protein like my Tau Yu Bak or Steamed Pork Ribs with Fermented Black Beans for a complete meal. A light soup like my Chinese Seaweed Soup with Minced Pork rounds it out nicely.
Frequently Asked Questions
Can I use long beans instead of french beans?
Yes, long beans (yardlong beans) are a good substitute, though they have a slightly firmer bite. Cut them into similar bite-sized pieces before cooking.
Is this dish vegetarian?
Yes, it’s fully vegetarian. It’s made with just french beans, eggs and basic pantry seasonings, with no meat or animal-based sauces.
How do I keep the eggs fluffy in this stir fry?
Cover the wok with a lid while the eggs cook. The trapped steam helps them set through without becoming dry or rubbery.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave until warmed through.
Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.
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French Beans with Egg Stir Fry
Ingredients
- 600 grams french beans (600克法国豆)
- 6 eggs (6个鸡蛋)
- 1 tablespoon light soy sauce (1汤匙生抽)
- 1/2 teaspoon salt (1/2茶匙盐)
- 4 tablespoons cooking oil (4汤匙食用油)
Seasoning for Eggs (鸡蛋调味料)
- 1/4 teaspoon salt (1/4茶匙盐)
Instructions
Step 1 — Prep the French Beans
- Wash the french beans, then trim the ends and cut them into small, bite-sized pieces.
Step 2 — Cook the French Beans
- Heat a little of the cooking oil in the wok, then add the french beans and toss a few times. Add a splash of water and season with the 1/2 teaspoon salt, then cook until the beans turn bright green and are just tender. Remove them from the wok and set aside.
Step 3 — Fry the Eggs
- Crack the eggs into a bowl, add the 1/4 teaspoon salt, and beat lightly. Heat 2-3 tablespoons of the cooking oil in the wok until hot, then pour in the eggs and add the cooked french beans on top.
- Tip: For fluffier eggs, cover the wok with a lid while they cook. The trapped steam helps them set through without drying out.
- Cook over medium heat until the eggs are almost set, then toss everything together so the eggs break up and mix evenly with the beans.
Step 4 — Season and Serve
- Add the 1 tablespoon light soy sauce and toss once more to combine. Serve immediately.
Video
Notes
- Cut the beans into similar sized pieces. This helps them cook evenly so you don’t end up with some pieces overcooked and others still raw.
- Don’t overcook the beans. Take them off the heat as soon as they turn bright green and are just tender — they’ll cook a little more once mixed with the hot eggs.
- Cook the beans to your preferred texture. I like mine softer. The longer you cook them, the sweeter they get, but they lose their crunch and the bright green colour fades a bit — it’s a trade-off between sweetness, crunch and colour.
- Cover the wok for fluffier eggs. The trapped steam helps the eggs set through without needing to flip them, so they turn out fluffy instead of tough.
- Season with the soy sauce last. Adding it at the end keeps the beans’ colour bright and lets you taste and adjust before serving.
- Only pour in the eggs once the oil is hot. This keeps them from sticking to the wok.
