Photo of Orzo vegetable stir-fry with egg crepe by WW

Orzo vegetable stir-fry with egg crepe

Total Time
38 min
18 min
20 min
If the pan is well seasoned you’ll probably be able to cook the crepe with less than 2 tsp of oil; just keep an eye on it as it cooks since it sets very quickly. To avoid touching the hot crepe, use a knife and fork to cut it into strips. The addition of cut-up crepes makes any weeknight stir-fry taste extra-luxurious. Another tip we found developing this recipe: Use a serrated knife to easily and cleanly slice the cherry tomatoes in half.


Uncooked orzo

4 oz, about scant 2/3 cup

Sesame oil

1 tsp, Asian

Sherry wine (dry)

1 Tbsp

Low sodium soy sauce

1 Tbsp

Peanut oil

5 tsp, or vegetable oil, divided


2 large egg(s), beaten

Ginger root

1 Tbsp, minced


2 medium clove(s), smashed

Crushed red pepper flakes

¼ tsp

Uncooked broccoli

1 cup(s), chopped

Fresh cherry tomato(es)

1½ cup(s), halved (use mix of red and yellow tomatoes)

Table salt

¾ tsp

Uncooked scallion(s)

3 medium, chopped


  1. Cook orzo according to package directions. Drain in a colander, rinse under cold water, and shake out excess water. Return to saucepan and toss with sesame oil. In a small cup combine sherry and soy sauce.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water evaporates within 1 to 2 seconds of contact. Swirl in 2 tsp of peanut oil, making sure bottom of wok is well coated in oil. Add eggs cooking 1 minute, tilting wok so that eggs form a crepe, about 7-inches in diameter. When crepe is just set, use a metal spatula to flip crepe over and cook 10 seconds or until just set. Transfer crepe to cutting board and cut into 1/4-inch strips.
  3. Add remaining 1 Tbsp peanut oil to wok, add ginger, garlic and red pepper flakes, and stir-fry 10 seconds or until fragrant. Add broccoli and stir-fry 30 seconds or until bright green. Add cherry tomatoes and salt, and stir-fry 10 seconds or until just combined. Swirl in sherry mixture, add scallions, and stir-fry 30 seconds to 1 minute or until broccoli is tender crisp. Remove from heat and stir in orzo and egg crepe. Yields 1 cup per serving.