Egg Foo Yung
"From the Ultimate Vegetarian Cookbook, this is one of our favorite light meals for those nights when we're just sick of eating so much meat. This one-dish recipe cooks up quick and easy and tastes great. Rice is better if made a day ahead but it works if you make it just before preparation too. It just tends to be a bit more sticky but it still tastes wonderful."
photo by Cher Jewhurst
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 eggs, beaten
- salt and pepper
- five-spice powder, a good pinch (optional)
- 44.37 ml sunflower oil
- 4 green onions, sliced
- 1 clove garlic, crushed
- 1 small green pepper, seeded and chopped
- 113.39 g fresh bean sprouts
- 709.77 ml cooked jasmine rice
- 44.37 ml light soy sauce
- 14.79 ml sesame oil
directions
- Season the eggs and beat in the five spice powder, if using.
- In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
- Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
- Cook the egg until firm and then tip out.
- Chop the'omelette' into small strips.
- Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins.
- ,stirring and tossing continuously.
- Mix in the cooked rice and heat thoroughly, stirring well.
- Add the soy sauce and sesame oil then return the egg and mix in well.
- Serve immediately, piping hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was wonderful for a light Sunday night supper! We made just as directed with the exception of only using 1/2 teaspoon of sesame oil. I only had chili sesame oil, so didn't want it too hot but it was just right! Thanks for sharing this keeper which we have on often!
