Eggs foo yong

    25 min

    This Chinese restaurant favourite is easy to prepare at home. Feel free to add other meats or vegetables to your liking.

    2 people made this

    Serves: 4 

    • 250g long-grain rice
    • 2 tbsp olive oil
    • 8 eggs
    • 1 tbsp soy sauce
    • 125g cherry tomatoes
    • 4 spring onions

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Cook 250g long-grain rice in boiling water for 12-15 minutes or until just tender. Drain in a colander, then rinse with cold water and leave to drain thoroughly. Heat 2 tbsp olive oil in a large nonstick frying pan over a medium heat. Beat 8 eggs with 1 tbsp soy sauce and pour into the pan. Cook, stirring gently, until the eggs begin to set, then stir in the drained rice, 125g cherry tomatoes, halved, and 4 spring onions, finely sliced. Cook, stirring constantly, until the rice is piping hot and the eggs have set. Serve sprinkled with sesame seeds.


    For tomatoes, use quickly cooked frozen peas or asparagus tips, or add some cooked prawns, shredded ham or sautéed mushrooms.

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    Reviews in English (1)


    Altered ingredient amounts. used pasta as not every body in family likes rice.  -  19 Sep 2008