Savory Mushroom and Egg Stir-Fry with Carrots

1.Heat a large skillet or wok over medium heat and add a splash of oil.

2.Add the minced garlic and sauté for about 30 seconds until fragrant.

3.Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are golden brown and tender.

4.Stir in the julienned carrots and cook for an additional 3-4 minutes until they are slightly softened.

5.Push the mushroom and carrot mixture to one side of the skillet.

6.Crack the eggs into the empty side of the skillet and scramble them gently until fully cooked, about 2-3 minutes.

7.Once the eggs are cooked, mix them with the mushroom and carrot mixture.

8.Add the soy sauce, sesame oil, salt, and pepper to taste, stirring everything together until well combined.

9.Remove from heat and garnish with chopped green onions before serving.