📸 Image coming soon for Fried Scrambled Eggs
Fried Scrambled Eggs
Makan Tengah Hari • Malaysia
How to Make Fried Scrambled Eggs (Traditional & Healthy Version)
Fried Scrambled Eggs, or 'Telur Dadar Goreng Hancur', is a beloved Malaysian dish known for its simplicity, versatility, and rich flavor. In Malaysia, eggs are a staple protein enjoyed in homes and local kopitiams alike, often served alongside fragrant rice or toasted roti. This dish draws on the multicultural influences of Malaysia, blending Malay, Chinese, and Indian culinary traditions with the use of fresh local herbs and aromatics. The taste of Fried Scrambled Eggs is elevated with ingredients like daun bawang (spring onion), cili merah (red chili), and a hint of lemongrass, making it aromatic yet light. It's a fantastic vegetarian lunch option, packed with flavors that Malaysians love—savory, slightly spicy, and beautifully textured. This healthy adaptation uses minimal oil and incorporates vegetables, making it an excellent choice for those seeking wholesome, nutrient-rich meals without sacrificing authenticity. Whether enjoyed with nasi lemak, plain rice, or as a sandwich filling, this dish brings the essence of Malaysia to your table.
Bahan-bahan(untuk 1 medium plate (suitable for lunch in Malaysia))
- 4 large Eggs (Telur ayam)
- 1 medium, sliced thin Red chili (Cili merah)
- 2 stalks, chopped Spring onion (Daun bawang)
- 1 small, grated Carrot (Optional for added crunch and color) - pilihan
- 1/2 stalk, finely minced Lemongrass (Serai)
- 1 tablespoon Low-sodium soy sauce (Kicap masin rendah garam)
- 1/4 teaspoon White pepper (Lada putih)
- 1/4 teaspoon Salt
- 1 tablespoon Cooking oil (Can use canola or sunflower oil)
- 1 small, knotted Pandan leaf (Daun pandan, for aroma) - pilihan
Arahan
- 1
Crack the eggs into a large bowl. Whisk until well combined. Add soy sauce, white pepper, and salt. Mix thoroughly.
3 minutes
Whisk vigorously for fluffier eggs.
- 2
Add sliced red chili, chopped spring onion, grated carrot, and minced lemongrass to the egg mixture. Stir to combine.
3 minutes
Finely mince lemongrass for even distribution and better flavor.
- 3
Heat oil in a non-stick pan over medium heat. Add the pandan leaf (if using) and sauté for 1 minute to infuse aroma.
2 minutes
Remove pandan leaf before adding eggs to avoid bitterness.
- 4
Pour the egg mixture into the pan. Let it set for 30 seconds, then gently scramble, folding the edges toward the center.
5 minutes
Do not over-stir; this keeps the eggs tender.
Kenapa hidangan ini sihat
Fried Scrambled Eggs is a healthy choice because it delivers lean protein and vital nutrients with low added fat. The use of fresh Malaysian herbs boosts flavor without excess salt or sugar. By adding vegetables, you increase the fiber content, aiding digestion and long-lasting fullness. This recipe is suitable for weight management and makes a nourishing lunch for anyone seeking wholesome Malaysian cuisine.
This Fried Scrambled Eggs recipe is rich in high-quality protein from eggs, essential for muscle repair and satiety. Incorporating vegetables like carrot and spring onion increases fiber, beta-carotene, and vitamin C, supporting immune health and digestion. Using minimal oil and low-sodium soy sauce helps control calorie and sodium intake. Lemongrass and pandan add antioxidants while keeping the dish light. Overall, it's a balanced meal with beneficial micronutrients.
Petua
- 💡Tip 1: Use very fresh eggs for the fluffiest texture.
- 💡Tip 2: Adjust the amount of chili to suit your heat tolerance.
- 💡Tip 3: Add a dash of santan (coconut milk) for creamier eggs if desired, but use sparingly for health.
- 💡Tip 4: For added aroma, try a sprinkle of freshly chopped coriander leaves before serving.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a pan to retain texture. Avoid microwaving for best results.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
