Egg Fu Yong I Recipe

Name: Egg Fu Yong I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 1/2 cup small shrimp, shelled; 1 slice pork shoulder, shredded (or use 1 piece of sausage,diced ); 1 sweet onion, shredded; oil (for frying); 1 piece canned bamboo shoot, shredded thinly (optional); 2 -3 pieces canned shiitake mushrooms, shredded thinly and cut into smaller pieces (optional); Seasoning; 3/4 teaspoon salt; 1/2 teaspoon fine sesame oil; 1/2 teaspoon msg or 1/2 teaspoon sugar; 1/3 teaspoon dark soya sauce

Servings: persons

6 eggs
1/2 cup small shrimp, shelled
1 slice pork shoulder, shredded (or use 1 piece of sausage,diced )
1 sweet onion, shredded
oil (for frying)
1 piece canned bamboo shoot, shredded thinly (optional)
2 -3 pieces canned shiitake mushrooms, shredded thinly and cut into smaller pieces (optional)
Seasoning
3/4 teaspoon salt
1/2 teaspoon fine sesame oil
1/2 teaspoon msg or 1/2 teaspoon sugar
1/3 teaspoon dark soya sauce

1
Lightly beat the eggs with seasoning.
2
Heat about 3 tbsp of oil in a wok or pan.
3
Stir-fry the onions for a while.
4
Add the mushrooms and the shredded bamboo shoots into the pan.
5
Stir-fry until cooked.
6
Add the shrimps into the pan.
7
Stir-fry until the shrimps change color.
8
Removes the ingredients from the pan and mix it in the eggs with the shredded ham.
9
Heat about 6 tbsp of oil in a pan.
10
Swirl the oil in the pan to spread it.
11
Pour the egg mixture into the pan and quickly stir to spread the mixture and ingredients evenly until mixture starts to solidifies (do not overcook).
12
Lightly flatten to form a big pancake.
13
If required add a little more oil to prevent burning.
14
Continue to cook until the egg turns golden brown, then flip it over to cook the other side until golden brown.

291

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 6 eggs, 1/2 cup small shrimp, shelled, 1 slice pork shoulder, shredded (or use 1 piece of sausage,diced ), 1 sweet onion, shredded, and more.

Yes, Egg Fu Yong I falls under the Seafood 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 Fu Yong I

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