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Egg Foo Yung

A great way of turning a bowl of leftover cooked rice into a meal for four, this dish is tasty and full of texture.

ingredients

serves 4
3 eggs, beaten
pinch of Chinese five-spice powder (optional)
45 ml (3 tbsp) groundnut or sunflower oil
4 spring onions, sliced
1 garlic clove, crushed
1 small green pepper, seeded and chopped
115 g (4 oz) beansprouts
225 g (8 oz) generous 1 cup white rice, cooked
45 ml (3 tbsp) light soy sauce
15 ml (1 tbsp) sesame oil
salt and ground black pepper.

method

1. Season the eggs with salt and 1 pepper to taste and beat in the five-spice powder, if using.

2. Heat 15 ml (1 tbsp) of the oil in a preheated wok or large frying pan. and, when quite hot, pour in the egg. Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.

3. Cook the egg until firm, then tip out. Chop the omelette into small strips and set aside.

4. Heat the remaining oil and stir-fry the onions, garlic, green pepper and beansprouts for about 2 minutes, stirring and tossing continuously.

5. Mix in the cooked rice and heat thoroughly, stirring well. Add the soy sauce and sesame oil, then return the egg strips and mix in well. Serve immediately, piping hot.

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