EGG FOO YUNG

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From the Ultimate Vegetarian Cookbook, this is one of our favorite light meals for those nights when we're just sick of eating so much meat. This one-dish recipe cooks up quick and easy and tastes great. Rice is better if made a day ahead but it works if you make it just before preparation too. It just tends to be a bit more sticky but it still tastes wonderful.

Provided by Cher Jewhurst

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 eggs, beaten
salt and pepper
five-spice powder, a good pinch (optional)
3 tablespoons sunflower oil
4 green onions, sliced
1 clove garlic, crushed
1 small green pepper, seeded and chopped
4 ounces fresh bean sprouts
3 cups cooked jasmine rice
3 tablespoons light soy sauce
1 tablespoon sesame oil

Steps:

  • 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.

Nutrition Facts : Calories 715, Fat 18.2, SaturatedFat 3.2, Cholesterol 158.6, Sodium 821.1, Carbohydrate 118.3, Fiber 5.2, Sugar 2.5, Protein 16.9

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