Egg foo yong (foeyonghai)

This Chinese classic is super easy to make at home and even better then what you might remember!

Course Main

Cuisine Chinese

Keyword eggs

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 536

Author Simone

Heat a frying pan with the oil on high heat. Add the stir fry vegetables and the chili flakes and bake for about 5 minutes or so or until the vegetables are cooked. Season to taste with pepper and salt.
Break the eggs in a bowl and whisk with pepper and salt. Pour into the frying pan over the vegetables and let it cook on medium heat. You can break the omelet with a wooden spoon in a few large parts, so it becomes a bit of a messy omelet. That's what you want for this dish.
The sauce is super simple. You take a small sauce pan and add the passata to it. Add the ketjap, ginger syrup, vinegar and sweet chili sauce. Stir through. You can use it as is. It doesn't have to cook.
If you want the sauce slightly thicker you can add some corn flour to it. Add the cornflour to a small cup and add a bit of liquid to it. Stir until smooth and then add to your tomato sauce.
Serve the omelet with the sauce and with rice or cauliflower rice.
Serve with extra cilantro and/or spring onions