For as far as I can remember, when we were staying in Kuala Lumpur, each time we ate at Chinese restaurants with my brother-in-law, he will order Egg Foo Yong. Up till today, I’ve always wondered why… But I guess it may be his favourite food.
The ingredients for this dish is so versatile that you can add in ingredients of your choice. You can either make it into a vegetarian dish by omitting all the meat or you can add in as many of your favourite ingredients to make a nutritious and delicious dish.
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Serves 4 to 5 persons
4 large eggs
2 stalks of spring onions, cut into 1 inch long
½ red onion, sliced thinly
100g barbeque pork (char siew) homemade or store bought
10 prawns, deshelled and deveined
1 shitake mushroom, soaked and diced
3 tablespoons of oil
1½ tablespoons light soy sauce
1 teaspoon sesame oil
¼ teaspoon cornflour
Pinches of salt
- Heat up the oil in a pan.
- Lightly pan-fry the prawns. Remove and set aside.
- Add in the onions and the mushroom. Sauté them. Then remove and set aside.
- Add in the BBQ pork and warm it up. Remove and set aside.
- Whisk eggs and seasonings in a bowl.
- Add in the spring onions, mushrooms, prawns, BBQ pork, and red onions into the egg mixture. Combine well.
- Heat up the oil in the wok/pan.
- Pour in the egg mixture.
- Fry on medium-low heat until the bottom starts browning and the eggs appears to be setting.
- Try to lift and flip the omelette over. Let it fry till it is browned evenly.
- Once it is done, transfer the omelette into a serving plate. Serve immediately.
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