Egg foo yung in a bowl with chopsticks

Egg foo yung

Name: Egg foo yung
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
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

Kwoklyn Wan

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Serves 2

Easy

Prep: 5 mins

Cook: 5 mins

A star rating of 4.3 out of 5.19 ratingsRate

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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

Dairy-free

Gluten-free

High-protein

Keto

Low carb

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal432
fat30g
saturates7g
carbs4g

low
sugars3g

low
fibre2g
protein35g

high
salt1.79g

Method

step 1

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.
step 2

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.

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Overall rating

A star rating of 4.3 out of 5.19 ratings

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