Egg Foo Yung (Fried Rice With Eggs and Bean Sprouts)

"A great way of turning a bowl of leftover cooked rice into a healthy meal for four."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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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 the egg, lifting the mixture away from the sides and allowing the liquid to slip underneath, until the omelette is firm. Then tip out and slice into small strips.
  • Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
  • Mix in the cooked rice and heat throughly, stirring well. Add the soy sauce and sesame oil and adjust the seasoning if necessary. Add the omelette strips and mix in well. Serve hot.

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Reviews

  1. A bit bland but I've never had this dish at a Chinese restaurant so maybe this is what it's supposed to be like. Will try it again though with less rice, maybe a bit of leftover pork and more egg.
     
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RECIPE SUBMITTED BY

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
 
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