Oven-Crisp Egg Foo Yong
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 392 |
| pro | 17 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 52 g |
| fibre | 1 g |
| chol | 429 mg |
| sodium | 956 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 16 |
| vit A | 22 |
| vit C | 23 |
| folate | 27 |
Ingredients
- 1 cup long-grain rice
- 1/2 tsp salt
- 1/2 cup plum sauce
- 2 tbsp soy sauce
- 1 Dash sesame oil, (optional)
- 1 tsp vegetable oil
- 8 eggs, lightly beaten
- 1/4 cup sliced green onions
- 1/4 cup chopped sweet red peppers
- 1 cup bean sprouts
Preparation
In saucepan, bring 2 cups (500 mL) water to boil; stir in rice and salt. Cover and reduce heat to low; simmer for 20 minutes or until tender and water is absorbed.
Meanwhile, in bowl, combine plum sauce, soy sauce, and sesame oil (if using); set aside.
In large nonstick ovenproof skillet, heat oil over medium heat. Pour in eggs; sprinkle with onions and red pepper. Cook, without stirring, for 4 minutes.
Broil for 2 minutes or until set. Sprinkle with bean sprouts. Serve with rice and sauce.
Additional information :
Option: Instead of bean sprouts, use chopped fresh coriander, parsley or chervil.
Quick Microwave Rice
To speed things up and free up the stove, microwave the rice. In microwaveable casserole, combine 1-3/4 cups (425 mL) water with rice and salt ; cover and microwave at High for 8 minutes, then at Medium (50%) for 6 minutes.
Source : © CanadianLiving.com
- Keywords : Dinner; Rice; Eggs; Red pepper; Skillet; Broil; Bean sprouts;
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