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Egg Foo Yung Scramble Recipe
|Extra light olive oil||1 Teaspoon (With A Dash Of Sesame Oil (5 Ml))|
|Garlic||1 Clove (5 gm), peeled, smashed and finely chopped|
|Ginger root||10 , dime-size slivered, finely chopped|
|Green onions||2 , separated into the white and green parts, cut into 1/8-inch (0.5-cm) pieces|
|Frozen corn||240 Milliliter (1 Cup)|
|Finely chopped pimento||2 Ounce (57 Gm)|
|Sweet red bell pepper||2 Ounce, finely diced (57 Gm)|
|Extra firm tofu||2 Ounce, finely diced (57 Gm)|
|Canadian bacon slices||2 Ounce, finely diced (28 Gm, Two 1-Ounce Slices)|
|Liquid egg substitute||240 Milliliter (1 Cup)|
|Hot cooked white rice||475 Milliliter (2 Cups)|
Calories 931 Calories from Fat 193
% Daily Value*
Total Fat 22 g33.6%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 16.3 mg
Sodium 575.9 mg24%
Total Carbohydrates 148 g49.5%
Dietary Fiber 9.9 g39.8%
Sugars 14.3 g
Protein 36 g71.8%
Vitamin A 64.1% Vitamin C 131.3%
Calcium 20.8% Iron 51.3%
*Based on a 2000 Calorie diet
Add the remaining oil, the corn, pimento, red pepper, tofu, Canadian bacon and dark green onion tops and stir-fry for 1 minute.
Transfer the vegetables to a bowl.
Pour the egg substitute into the same skillet and cook until firmâ€”about 3 minutes.
Keep the eggs pushed into the center of the pan.
When they're almost completely set, spoon the vegetables on top and very gently lift and turn together, until completely combined.
To Serve: Spoon the eggs into bowls and serve with the steamed rice in separate bowls.