Scrambled Egg Foo Yong
In Chinese restaurants this dish is prepared pancake-style, but we’ve stirred up a simple egg scramble and added the traditional ingredients for Asian flavor and flair.
- 2 cups instant long-grain white rice
- 2 1/2 cups water, divided
- 8 eggs
- 1/2 teaspoon salt
- 4 ounces mushrooms, sliced (about 1 cup)
- 1/3 cup green onions with tops, sliced
- 1/3 cup celery, coarsely chopped
- 1 cup fresh bean sprouts, rinsed and drained
- 1 teaspoon sesame oil
- 4 ounces uncooked medium fresh shrimp (2/3 cup), peeled and deveined
- 3 tablespoons stir-fry sauce or light soy sauce (optional)
In Large Micro-Cooker®, combine rice and 2 cups of the water. Microwave according to package directions.
Meanwhile, in Classic Batter Bowl, beat eggs, remaining 1/2 cup water and salt with Stainless Whisk; set aside. Slice mushrooms with Egg Slicer Plus®. Slice green onions using Utility Knife. Coarsely chop celery with Food Chopper.
Add mushrooms, green onions, celery and bean sprouts to (12-in.) Skillet. Drizzle with sesame oil. Cook vegetables over medium-high heat 2 minutes, stirring with Bamboo Spoon. Add shrimp; continue cooking 2 minutes. Reduce heat to medium-low. Pour egg mixture over vegetables and shrimp. Cook, stirring occasionally, 6-7 minutes, until shrimp turn opaque and eggs are set. Serve with rice and stir-fry sauce, if desired.
- 4 servings
Nutrients per serving:
Calories 390, Fat 13 g, Sodium 560 mg, Dietary Fiber 1 g
Garnish cooked rice with fresh carrot zested with the Zester/Scorer and additional sliced green onions.
Sesame oil, made from sesame seed, is a highly flavored oil. You only need a teaspoon to flavor this dish. It comes in both light and dark varieties, and either is fine to use here. Look for sesame oil in the grocery aisle with other oils or in the Asian food section of your supermarket.