Egg Foo Yung Recipe

Name: Egg Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, beaten; salt and pepper; five-spice powder, a good pinch (optional); 3 tablespoons sunflower oil; 4 green onions, sliced; 1 clove garlic, crushed; 1 small green pepper, seeded and chopped; 4 ounces fresh bean sprouts; 3 cups cooked jasmine rice; 3 tablespoons light soy sauce; 1 tablespoon sesame oil

Servings: persons

3 eggs, beaten
salt and pepper
five-spice powder, a good pinch (optional)
3 tablespoons sunflower oil
4 green onions, sliced
1 clove garlic, crushed
1 small green pepper, seeded and chopped
4 ounces fresh bean sprouts
3 cups cooked jasmine rice
3 tablespoons light soy sauce
1 tablespoon sesame oil

1
Season the eggs and beat in the five spice powder, if using.
2
In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
3
Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
4
Cook the egg until firm and then tip out.
5
Chop the'omelette' into small strips.
6
Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins.
7
,stirring and tossing continuously.
8
Mix in the cooked rice and heat thoroughly, stirring well.
9
Add the soy sauce and sesame oil then return the egg and mix in well.
10
Serve immediately, piping hot.

757

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 eggs, beaten, salt and pepper, five-spice powder, a good pinch (optional), 3 tablespoons sunflower oil, and more.

Yes, Egg Foo Yung falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Foo Yung

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