Ingredients

• 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 cups curry powder , divided
• 2 tablespoons chili powder , divided
• 3 cups chopped paratha , Indian flatbread
• salt and ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving