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 medium grain brown rice*
- 1 tablespoon oil
- 1 onion, sliced thinly or finely diced
- ¼ celery*, sliced
- ¼ bunch silverbeet*, leafy part roughly chopped and stalks thinly sliced
- 250g (1 ½ cups) frozen peas*, defrosted
- 1 x 410g can whole kernel corn, drained
- 2 large carrots, cut into thin matchsticks
- 1/8 cabbage* thinly sliced
- 8 eggs*
- Salt and pepper, to taste
* These ingredients are shared with other recipes from week four of the the winter weekly meal planner.
Method
- Cook rice according to packet instructions. Meanwhile, heat the oil in a large frying pan or wok on the stove over high heat. Add onion, celery and silverbeet, sauté until slightly softened. Add remaining vegetables and heat through.
- Beat eggs in a large bowl and season with salt and pepper if desired.
- Pour eggs over the hot vegetables, tilt and rotate the pan if needed to spread the egg evenly. Cover with a lid to help set the egg if needed. Break the egg into chunks and flip over to cook the other side.
- Serve hot with the rice.
Cooking tips:
- 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.
Adapt it:
- Swap silverbeet for spinach or frozen peas if you prefer.
- You can use frozen rather than canned corn.
Kid friendly alternatives:
- Adapt the veges used to suit their tastes.
Leftover tips:
- Perfect for lunch the next day.