Egg Foo Yung

Recipe by Cher Jewhurst
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
  • Cook the egg until firm and then tip out.
  • Chop the'omelette' into small strips.
  • Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins.
  • ,stirring and tossing continuously.
  • Mix in the cooked rice and heat thoroughly, stirring well.
  • Add the soy sauce and sesame oil then return the egg and mix in well.
  • Serve immediately, piping hot.
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