Recipe
Classic Egg Foo Yung
A quick Chinese-style omelette packed with onion, pepper and mushrooms, seasoned with soy and sesame, then cooked in small golden pancakes for an easy savoury lunch or dinner.
Ingredients
Method
10 mins prep15 mins cook25 mins total
Finely chop the onion, bell pepper and mushrooms so the vegetables will sit neatly inside the egg pancakes.
Whisk the eggs with the soy sauce, sesame oil and salt until evenly combined.
Stir the chopped vegetables through the egg mixture.
Heat a non-stick frying pan over medium heat and add a little cooking oil. Pour in a ladleful of mixture to make a small pancake.
Cook for 2 to 3 minutes, until the underside is golden and the edges are set, then turn carefully and cook until the centre is firm.
Repeat with the remaining mixture, adding a little more oil between batches if needed. Serve with steamed rice.
Notes
Keep the vegetable pieces small so the pancakes hold together, and cook them in batches without crowding the pan.
About this recipe
Egg Foo Yung is a Chinese-style omelette made by folding crisp vegetables and savoury seasoning through beaten eggs. Cooking the mixture as small pancakes gives each one golden edges and a tender centre.
This simple version uses onion, bell pepper and mushrooms with soy sauce and sesame oil, making a quick pan-cooked meal that is especially good with steamed rice.
