Egg Foo Young with Steamed Rice (芙蓉煎蛋饭)

This is a classic Cantonese dish not to be confused with Foo Young Egg (蒸芙蓉蛋) which is the basic Chinese Steamed Egg. This is a leftover recipe as the meat ingredient is Roast Red Pork to make it a more Thai style dish. If you have the desire, you can make Chinese Char Sui (which is basically Roast Red Pork). You can top this with either light soy sauce or the gravy as listed here.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Lunch, Main Dish

Cuisine Chinese

Servings serving

Ingredients

2 eggs
1 fresh Shiitake mushroom, stem removed, cut into shreds
1 piece Roast Red Pork, leftover piece, shredded, about a tablespoon or so
20 grams bean sprouts, cut into 1 inch pieces
3 spring onions, green and white, cut into 1 inch pieces
pinch salt
2 tablespoons cooking oil, for frying
steamed rice, for serving
1 spring onion, sliced for garnish

For the Gravy

1/2 cup chicken broth, fresh or from powder
2 teaspoons light soy sauce
2 teaspoons corn starch
1 teaspoon sesame oil

Instructions

In a large bowl, add the eggs and a pinch of salt and whisk, then add the pork, mushrooms, bean sprouts, and spring onion and mix well.
In another small bowl or measuring cup, mix together the Gravy ingredients. set aside.
Add some steamed rice to a plate.
Heat the oil in a small non stick pan over medium low heat, when hot, slowly pour in the egg mixture and use the spatula to to keep the mixture into a round patty. Cook for about 3 minutes or until the bottom is golden brown, the egg over and cook until golden brown on the bottom. Flip the egg over again, fold in half, remove from the pan and place on top of the rice on the plate.
In a small pot add the gravy mixture and heat over medium high heat bubbly and well thickened, about 1-2 minutes, stirring continuously. Transfer to a small bowl.
Sprinkle the Egg Foo Young with sliced spring onion and spoon on some gravy, enjoy.

Notes

Low cost as the Roast Red Pork is a leftover from another meal.

Variant: Omit the Gravy and simply top with light soy sauce.

This recipe for Egg Foo Young is from China Sichuan Food.