Egg fu yung

35 minutes


  • 1/2 onion, sliced
  • 1 garlic clove, minced
  • 1 red pepper, halved then sliced
  • 160g of mushrooms, sliced
  • 2 spring onions, chopped
  • 100g of beansprouts
  • 4 eggs
  • 1 tbsp of soy sauce
  • black pepper
  • fresh coriander, to garnish (optional)
  • 3 tbsp of oil


Add 1 tbsp of oil (not the full amount) to a large frying pan or wok, and add all of the vegetables. Stir fry over a medium heat for 5 minutes or so, until just tender, but still with a slight crunch
In a medium-sized bowl, lightly beat the egg with the soy sauce, and add all of the vegetables and plenty of black pepper. Mix well to ensure that all of the vegetables are coated in the egg mixture
Give the wok a wipe with some kitchen paper (there's no need to wash it thoroughly), and add the remaining couple of tablespoons of oil
Heat the oil in the wok, and then add the egg and vegetable mixture. Cook over a medium heat, without touching, for a couple of minutes
Once the underside has cooked and has begun to turn golden brown, use a spatula to turn sections of the mixture over. Continue doing this until all of the egg is cooked - try not to let the mixture get too scrambled, but rather turn large chunks over together. When all the egg is cooked, serve immediately, topped with fresh coriander