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

READY IN: 30mins
Recipe by Pinaygourmet 345142

A great way of turning a bowl of leftover cooked rice into a healthy meal for four.

Top Review by Jill Johnston

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
  4. 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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