Egg Foo Yung Scramble Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings2
Interest GroupEveryday
Ingredients
| Olive oil | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), peeled, finely chopped | |
| Ginger root | 10 , peeled, finely chopped | |
| 2 green onions, separated into the white and green parts, cut into 1/8-inch (0.5-cm) pieces | ||
| Frozen corn | 1 Cup (16 tbs) | |
| Pimento | 2 Ounce, finely chopped | |
| Sweet red pepper | 2 Ounce, diced | |
| Tofu | 2 Ounce, diced | |
| Two 1-ounce slices of Canadian bacon (28 gm), finely diced | ||
| Egg substitute | 1 Cup (16 tbs) | |
| Hot cooked white rice | 2 Cup (16 tbs) | |
Directions
Brush half of the oil over the bottom of a small skillet over medium heat and cook the garlic, ginger and the white parts of the green onions, stirring, until their fragrance is released—about 30 seconds.
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 firm—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.
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 firm—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.
Chef
