Egg Fu Yong (Chinese Omelette) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Just a little something I found in a magazine. I am yet to try this. The recipe calls for flavor enhancer sauce. I haven't looked yet, but I am assuming you can find this in an International foods store. 4th March, 2008: The flavor enhancer sauce might be Maggi seasoning (Thank you Happy Hippie C#122878 for the tip). Ingredients:
6 eggs |
100 g shrimp, cleaned, boiled |
100 g chicken, boiled, finely diced |
50 g green peas, boiled |
25 g mushrooms, sliced |
50 g carrots, finely diced |
50 g tomatoes, finely diced |
50 g spring onions, finely chopped |
25 g white onions, finely diced |
2 teaspoons flavor enhancer, sauce |
4 tablespoons vegetable oil |
1/2 teaspoon sugar |
1/2 teaspoon sesame oil |
salt & pepper, to taste |
Directions:
1. Whisk together all the ingredients except the oils and the spring onion.
2. Heat a non-stick frying pan and pour in the vegetable oil.
3. Once the oil is hot, pour in the egg mixture and cook on moderate heat.
4. When the surface begins to cook, drizzle sesame oil around the omlette.
5. Flip and repeat for the other side.
6. Cut into four pieces and garnish with chopped spring onion.
7. Serve hot.
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