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Egg Fu Yung with Rice Recipe

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Egg Fu Yung with Rice Recipe

Prep Time: Cook Time:


  • White rice long grain enriched, raw | 0.75 cup
  • White mushrooms raw | 2.00 medium
  • Egg, whole, raw | 3.00 small
  • Palm kernel oil | 3.00 tablespoon
  • Spring onions | 0.50 medium 4-1/8" long
  • Canned bamboo shoots | 0.33 cup 1/8" slices
  • Canned waterchestnuts | 0.33 cup slices
  • Raw sprouted mung beans | 2.00 cup
  • Soy sauce made from soy and wheat shoyu | 2.00 tbsp
  • Alcoholic beverage, wine, dessert, sweet | 1.00 fl oz
  • Sesame oil | 2.00 tsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Sweet Green peppers, raw | 0.50 medium
Nutrition Facts (Per Serving)

Calories per serving: 320.27 mg

Fat per serving: 15.59 g

Saturated fat per serving: 9.62 g

Protein per serving: 8.87 g

Sodium per serving: 538.59 mg

Cholesterol per serving: 106.02 g


  1. Thinly slice the mushrooms, remove the tough centers and then chop them; beat the eggs; slice the scallions; chop the sweet pepper. Cook rice as directed in the package. Drain them and then set aside to cool.
  2. Whisk together the beaten egg with a little salt. Take a wok; heat 1 tbsp of the oil in it. Then ladle in the egg mixture and stir; until just set. Remove from the wok and set side.
  3. Clean the wok, heat the remaining oil and then put the mushrooms, scallions and sweet pepper; stir-fry for 2 minutes. Now put the bamboo shoots, bean sprouts and water chestnuts in the wok and stir-fry a minute.
  4. Now add the rice, wine, soy sauce, sesame oil and seasoning in the wok, mix them well. Heat thoroughly. Then stir in the eggs. Serve 'Egg Fu Yung with Rice Recipe' immediately.

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