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Chinese Egg Fuyong
Category : Bhurji and other dishes
Servings : 6
Time Taken : 15-30 mins
Rating :
Method
- Heat 1 tbsp. of oil in a frying pan and sauté the onion and vegetables for 1 minute.
- Add the soya sauce, sugar and salt. Remove from the pan and keep aside.
- Beat the eggs well together, adding a dash of salt.
- Heat the remaining oil in the same pan, then reduce the heat and pour in the beaten eggs.
- Cook till the eggs set, lifting the bottom to avoid sticking.
- While eggs are still soft, spread the surface with the vegetables.
- Cover and cook till set. Turn over and cook on the other side for 1 minute.
- Serve immediately.
Ingredients:
8 - eggs
1 1/2 cups - finely shredded cabbage, carrots and beans
1 cup - bean sprouts
1 - onion (sliced fine)
1 tbsp - finely shredded celery
2 tbsp - soya sauce
1 tsp - sugar
3 tbsp - salad oil
salt to taste
8 - eggs
1 1/2 cups - finely shredded cabbage, carrots and beans
1 cup - bean sprouts
1 - onion (sliced fine)
1 tbsp - finely shredded celery
2 tbsp - soya sauce
1 tsp - sugar
3 tbsp - salad oil
salt to taste
RECIPES BY REHANA KHAMBATY
