Egg foo yung

Enjoy a version of Chinese scrambled eggs. It takes just 10 minutes to make, and you can add your choice of protein – prawns, chicken, tofu or char siu pork

Prep:5 mins
Cook:5 mins

Serves 2
Easy

Nutrition per serving

kcal 432
fat 30g
saturates 7g
carbs 4g
sugars 0g
fibre 2g
protein 35g
salt 1.79g

Ingredients

2 tbsp groundnut oil
150g protein of choice, such as raw king prawns (de-shelled and de-veined) or cooked chicken, cooked char siu pork or pre-fried tofu, cut into bite-sized pieces
1 small white onion, cut into strips
40g sliced mushrooms
40g peas
¼ tsp white pepper
4 eggs, whisked

Method

Heat a wok over a medium-high heat. Once hot, pour in the oil, then add your protein of choice and spread it out across the bottom of the wok. When it begins to brown, add the sliced onion and continue to cook for 1-2 mins, stirring regularly, to soften slightly. Tip in the mushrooms and stir.
When the mushrooms have started to soften, add the peas along with the white pepper and ½ tsp salt. Stir-fry for 1 min, then add the whisked eggs. Try not to stir the eggs – instead, pick up the wok and swirl the eggs around the rest of the ingredients. Once they begin to set, slowly fold into the rest of the dish. Remove from the heat as soon as the eggs have nearly cooked all the way through.