Egg Fu Yong I

• Ready In: 23 mins
• Serves: 4

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

Directions

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.