1/1 Photo of Egg Foo Yung
Cher Jewhurst's Note:
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.
My Private Note
Units: US | Metric
- 1Season the eggs and beat in the five spice powder, if using.
- 2In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
- 3Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
- 4Cook the egg until firm and then tip out.
- 5Chop the'omelette' into small strips.
- 6Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins.
- 7,stirring and tossing continuously.
- 8Mix in the cooked rice and heat thoroughly, stirring well.
- 9Add the soy sauce and sesame oil then return the egg and mix in well.
- 10Serve immediately, piping hot.
Browse Our Top One-Dish Meal Recipes
Nutritional Facts for Egg Foo Yung
Serving Size: 1 (266 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 714.9
- Calories from Fat 163
- Total Fat 18.2 g
- Saturated Fat 3.1 g
- Cholesterol 158.6 mg
- Sodium 821.1 mg
- Total Carbohydrate 118.2 g
- Dietary Fiber 5.2 g
- Sugars 2.4 g
- Protein 16.9 g