Before I tell you about Egg Fu Yung, I have a story with a – ahem – moral lesson to share. Dinner prep started late today, fortunately I had planned to make simple dishes. So there I was busy at the stove, handling more than one thing at a time and feeling quite proud that I could put food together so fast. I was frying some enoki mushroom pancakes and also started filling a pot with water for the vegetables. I went back to to tend to the pancakes and promptly forgot about the pot. Then there was a sound of water… the pot was on the countertop and water was overflowing on to the countertop and down to the floor, yikes! I yelled for hubby, who happened to be home early that day, for help. If not for him, that accident would have set me back 15 minutes and all the quick prepping and cooking would have been for nought. “Pride comes before a fall” leaped to my mind!
Back to the Egg Fu Yung, it is a Chinese omelette that has a filling of meat and/or seafood and vegetables. I only came to know of this dish when I was in my late teens when my dad would order it at Chinese restaurants. So now this dish reminds me of him!
Egg Fu Fung is usually deep fried in restaurants but I did a pan-fry version at home. It is savoury and tasty with the BBQ pork and shrimp while the onions lend a sweet crunch.
4 eggs, beaten
2 tablespoons chopped BBQ pork
50g shelled shrimps, chopped (about 4 medium)
1 small carrot, shredded
1 small onion, sliced
1 green onion, chopped
1 tablespoon chopped red chilli (optional)
1 tablespoon oil
1 teaspoon salt
1 tablespoon light soy sauce
Dash of white pepper
Pinch of chicken stock granules (optional)
1. Combine all ingredients and seasoning in a medium bowl and mix well.
2. Heat oil in pan or wok, pour in the mixture and cook over low heat until the egg is set. Turn it over and continue to cook until the bottom is golden brown. Dish up and serve.