Ingredients

The following ingredients have 2 Servings
  • 1 pc fresh ginger (about .5 ounce)
  • 0.5 bunch scallions
  • 0.5 red chili pepper
  • 0.5 stalk Lemongrass
  • 3 eggs
  • 3 Tbsps Coconut milk (9% fat)
  • salt
  • 4 ozs Sprout (eg, bean sprouts or radish sprouts)
  • 0.5 Lime

Instruction

  • Peel and finely chop ginger.
  • Rinse and chop scallions into thin rings.
  • Cut chile pepper in half lengthwise, remove seeds, rinse and finely chop.
  • Remove the tough outer layers of lemongrass and trim off the tough portion of the root end. Finely chop approximately 2 inches of the stalk closest to the root end.  
  • Whisk together eggs and coconut milk. Season with salt. Mix in ginger, scallions, chile pepper and lemongrass.
  • Pour egg mixture into a non-stick pan over low heat and slowly stir with a spatula, folding curds from edge of pan to center.
  • Rinse and drain bean sprouts.
  • Rinse lime and cut into wedges.
  • Serve scrambled eggs alongside bean sprouts and lime wedges.