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| Egg Fu Yung II ~ Egg Fu (Foo) Yung can be made in many different ways, the variations are endless. Here's another you may enjoy making...No... this is not Chinese Fried Rice although it may be changed by adding some ingredients. The preparation/cooking also changes...see Five Color Rice.....Yes Risa you can add shrimp to this. 3 eggs group 1 salt and pepper to taste Chinese five-spice powder (optional) ~~~~~ 3 tbsp oil ~~~~~ group 2 4 green onions, sliced 1 garlic clove, crushed 1 small green pepper, seeded and chopped (red or yellow may be substituted) 1 cup bean fresh sprouts ~~~~~ 1 heaping cup of cooked white rice ~~~~~ group 3 3 tbsp soy sauce 1 tbsp sesame oil 1. Add group 1 to eggs and beat lightly. 2. Heat a large frying pan, when hot add 1 tablespoon oil. When oil is hot add beaten egg. Cook somewhat like you do an omelet, pulling the egg away from the sides allowing the egg to flow underneath. Cook the egg until firm, then turn out onto a cutting board. Cut egg into shoestring size lengths, then cut into pieces about 3-inches long. Set aside. 3. Heat the remaining oil (2 tbsp) and continuously stir-fry group 2 for about 2-2½ minutes. 4. Continuing to stir, mix in cooked rice and heat through. 5. Stir in group 3, then add egg strips and mix in well. Serve immediately. Serves 4 |
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