Scrambled Eggs with Carrots and Tuna

Scrambled Eggs with Carrots and Tuna

Keep from catching a cold with beta carotene-rich carrots and pea sprouts!

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/2 stick

40 g (1.4 oz.)


80 g (2.8 oz.)

1 tsp



  1. Julienne the carrot. Cut the pea sprouts in half lengthwise. Beat the egg and combine together with the canned tuna.
  2. Heat the oil in a fry pan, quickly saute the carrots over medium heat, cover with a lid and turn the heat to low, then steam for about 4 minutes.
  3. Add in the pea sprouts, add in (A) and saute while boil down the cooking liquids.
  4. Add in the tuna and egg mixture and saute all together until the egg is cooked through.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.


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