Aug 7, 2010

Egg Foo Yung

Egg Foo Yung is one of the most versatile dishes and I love that about recipes. You can serve this as a side or main dish at any time of the time. In China people make this dish using the leftover rice from the meal of the previous night. One way that I have found that I love is by cooking the rice in chicken stock. It gives it an intense and even somewhat smokey flavor.

3 eggs, beaten
pinch of Chinese five spice powder
3 tablespoons sunflower oil
4 scallions, sliced
1 garlic clove, crushed
4 ounces bean sprouts
2 cups cooked white rice
3 tablespoons soy sauce
1 tablespoon sesame oil
salt and pepper to taste

1. Season the eggs with salt and pepper to taste. Then beat in the five spice powder. Heat 1 tablespoon of the oil in a saute pan on medium heat. Heat the pan and pour in the eggs. Cook rather like an omelet.

2. Cook the egg until firm, then slide out. Chop the omelet into small strips and set aside. Heat the remaining oil and stir fry the scallions, garlic and bean sprouts for about 2 minutes. Stirring and tossing continuously.

3. Combine the cooked rice ad heat thoroughly, stirring well. Add the soy sauce and sesame oil, then return the egg mixture to the pan and mix well.

Yields: 4

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