Egg Foo Yung


I cook a lot of rice and sometimes end up with leftovers which is just the type of rice that you need for this dish. Not only is it a good way to use up what you already have, but it’s simple to make and filling. You can even add chicken or shrimp, which I end up doing a lot as well.

2 egg whites, beaten
Pinch of Chinese five spice powder
3 tablespoons sunflower oil
4 scallions, sliced
1 garlic clove, crushed
4 ounces bean sprouts
3 cups cooked white rice
1/2 cup mixed frozen vegetables
3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste

1. In a saute pan on medium heat, add 1 tablespoon of the oil, pour egg whites and five spice powder and allow to fully cook.

2. Remove the egg, sitting aside and cut into strips. Heat the remaining oil and stir fry the scallions, garlic, vegetables and bean sprouts for about 2 minutes.

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

Yields: 4


  • Nazia @ Your Sunny Side Up says:

    We’ve always got leftover rice at home and I never know what to do with it! I like the idea of turning it into this gorgeous dish very much :)

    • Noor says:

      Oh me too, it’s crazy and I get so bored of it, but this recipe makes you feel like you have something new all together. I also use leftover chicken in it.

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