Egg Foo Yung Recipe
🕒 Cook Time: 15 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 30 minutes
🥢 Description:
From the Ultimate Vegetarian Cookbook, this Egg Foo Yung recipe is a delightful departure from heavy meat-centric meals. Quick and easy to prepare, this one-dish wonder is perfect for those nights when you’re craving something lighter. While the rice is ideally made a day ahead for optimal texture, it’s still delicious when made fresh. The combination of flavors in this dish is sure to satisfy your taste buds!
🍲 Recipe Category: One Dish Meal
🔑 Keywords: Chinese, Asian, Healthy, < 30 Mins, Beginner Cook, Easy
Ingredients:
- 3 eggs
- Five-spice powder (to taste)
- 3 green onions
- 4 cloves of garlic
- 1 green pepper
- 1 cup fresh bean sprouts
- 4 tablespoons light soy sauce
- 3 cups cooked rice
- Sesame oil (to taste)
Nutrition Facts (per serving):
- Calories: 715
- Fat: 18.2g
- Saturated Fat: 3.2g
- Cholesterol: 158.6mg
- Sodium: 821.1mg
- Carbohydrates: 118.3g
- Fiber: 5.2g
- Sugar: 2.5g
- Protein: 16.9g
Instructions:
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Season and Beat Eggs: Start by seasoning the eggs with the desired amount of five-spice powder, if using. Beat the eggs until well combined.
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Cook Egg Base: In a wok or large frying pan, heat one tablespoon of oil over medium-high heat. Once the oil is hot, pour in the beaten eggs, spreading them evenly across the pan.
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Prepare Egg Omelette: Cook the eggs similar to an omelette, gently pulling the mixture away from the sides and allowing the uncooked portion to slip underneath. Continue cooking until the egg is firm and set.
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Slice Omelette: Once cooked, transfer the egg “omelette” to a cutting board and chop it into small strips using a sharp knife.
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Stir-Fry Vegetables: In the same wok or pan, add the remaining oil and heat it over medium heat. Stir-fry the chopped green onions, minced garlic, diced green pepper, and fresh bean sprouts for about 2 minutes, stirring and tossing continuously.
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Add Rice: Incorporate the cooked rice into the vegetable mixture, ensuring it’s heated thoroughly and well combined.
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Season and Mix: Pour in the light soy sauce and add a drizzle of sesame oil to enhance the flavor. Mix everything together until evenly distributed.
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Combine Egg and Vegetable Mixture: Return the chopped egg strips to the wok or pan, mixing them in with the vegetable and rice mixture until everything is well combined.
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Serve: Transfer the Egg Foo Yung to serving plates and serve immediately while piping hot. Enjoy this delicious and nutritious dish!
This Egg Foo Yung recipe serves 4 and is perfect for a quick and satisfying meal that’s bursting with flavor. Whether you’re a beginner cook or a seasoned chef, this dish is sure to impress!
