This Thai cucumber egg stir-fry is a healthy one-pan dish that’s ready in just 20 minutes. It’s a light meal that works great as a side-dish or simple dinner with rice.
You might also enjoy my Chinese-style tomato and egg stir-fry.
About this recipe
This cucumber stir-fry is one that never fails to surprise guests at my home. It looks really simple but delivers big on comfort and flavor. If you’ve ever had Thai cabbage with fish sauce at a restaurant, this gives off the same wow-effect!
It’s made with sliced cucumber, fluffy scrambled eggs, garlic, and a light sauce that’s sweet, salty, and savory all at once.
The key to getting it just right is in how long you stir-fry the cucumber. If you like a crunchier bite (which I always go for), cook it briefly so it stays crisp and juicy. Prefer a softer texture? Just let it simmer a little longer in the sauce.
You can also make this with any stir-fry vegetables you have in the fridge! Just adjust the cooking time depending on what you’re using. It’s great as a quick weeknight dinner or served alongside other Thai food.
Ingredient notes and substitutes
Scroll down for ingredient notes and step-by-step photos, or skip ahead to the recipe card if you’re ready to start cooking.
- Cucumbers (14 oz) – The best cucumber for stir-fry is English or Japanese cucumber. They stay crisp, hold shape, and don’t release too much water.
- Eggs (2)
- Garlic (3 cloves)
- Oyster sauce (2 tbsp) – Brings umami depth and a glossy finish to the stir-fry. Easily found at any Asian grocery store.
- Golden mountain sauce (1 tbsp) – A Thai classic for seasoning stir-fries, saltier than soy sauce with a deeper flavor.
- White sugar (1 tbsp)
- Water (5 tbsp) – Helps turn the seasoning into a stir-fry sauce that evenly coats the cucumber and eggs.
- Oil (3 tbsp) – Go for a neutral, high-smoke point oil like canola or sunflower oil.
How to make stir-fried cucumber with egg
Step 1: Heat oil in a non-stick wok or pan over medium-high heat. Add the garlic and sauté until it turns golden and smells fragrant.
Step 2: Crack the eggs directly into the pan and scramble them gently, mixing with the garlic as they cook until just set.
Step 3: Add the cucumber slices, oyster sauce, golden mountain sauce, sugar, and water. Stir everything together to combine.
Step 4: Cook to your liking: keep it quick if you want the cucumbers to stay crisp, or stir-fry a bit longer if you prefer them soft. Serve the cucumber scrambled eggs hot with an optional side of jasmine rice.
More Thai vegetable stir-fry recipes
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Thai Cucumber Egg Stir-Fry
Equipment
- Measuring cups and spoons
- Cutting board and sharp knife
- Wok or large non-stick pan
- spatula
Ingredients
- 3 tablespoons oil
- 3 cloves garlic, minced
- 2 eggs
- 14 oz cucumber, chopped
- 2 tablespoons oyster sauce
- 1 tablespoon golden mountain sauce
- 1 tablespoon white sugar
- 5 tablespoons water
Instructions
- Heat oil in a non-stick wok or pan over medium-high heat. Add the garlic and sauté until golden and fragrant.
- Crack in the eggs and stir gently to scramble, mixing them with the garlic until just set.
- Add cucumber, oyster sauce, golden mountain sauce, sugar, and water. Stir everything together.
- Cook until the cucumber reaches your preferred texture; briefly for a crisp bite, or longer for a softer stir-fry. Serve immediately with rice or as a side.
Notes
- Use the nutrition card in this recipe as a guideline.
- Cucumber texture: Give it a quick stir-fry for a crunchy texture, or cook for longer for softer cucumbers.
