Egg foo young
This Chinese-style fried egg dish is a deliciously simple and tasty meal for any time of day, plus a great way to makeover leftover vegetables or rice.
Ingredients
Method
Ingredients
- 300g brown rice
- 1 onion, finely diced
- 3 celery sticks, thinly sliced
- 3 silverbeet leaves, leafy part roughly chopped and stalks thinly sliced
- 2 small carrot, cut into thin matchsticks
- 1 cups green cabbage, thinly sliced
- 2 cloves garlic, minced
- 8 eggs
Method
- Cook the rice per packet instructions.
- Meanwhile, heat a drizzle of oil in a large wok or frying pan over medium-high heat. Add onion, celery and silverbeet, sauté until slightly softened.
- Stir through carrots, cabbage and garlic and cook until heated through.
- In a medium bowl, beat the eggs and season with salt and pepper. Pour the eggs over the vegetables, tilt and rotate the pan if needed to spread the egg evenly. Using a spatula, scrape the mixture from the edge of the pan to the centre to allow the raw egg to run into the crevices. Once the egg begins to set, stop scraping and cook for a few minutes untouched, then break the egg into chunks and flip over to cook the other side.
- Serve the egg foo young with the rice.
Tips:
- Spinach is a great alternative to silverbeet. Add one cup of frozen peas and a cup of frozen or canned corn in with the cabbage for a veggie packed meal. Garnish with sliced spring onion for extra savouriness.
Website Cooking Tip:
- Cook in two batches if your frying pan or wok is not large enough. To do this, stir fry the vegetables in one cook and transfer half onto a plate. Beat four eggs together, season to taste and pour over the vegetables, cook and move onto a plate. Then repeat this process to cook the second batch.