, ,

Egg Fu Yung is an omelette dish from British Chinese, American Chinese and Indonesian Chinese. The name comes from the Cantonese language. The dish is made with various vegetables such as bean sprouts, bring onions, mushrooms, peas.  The dish is served with gravy.

Made this dish as part of our A to Z series where I’m doing 30 minutes or less meals. Today is letter E. BM# 109, week 2 day 2.

Preparation Time: 5 minutes

Cook Time: 10 minutes

Serves : 2


Groundnut oil : 3 tablespoons

Scallions/spring onions: 8 finely sliced

Mushrooms(shiitake/oyster) : 1/2 cup sliced

Green peppers : 1 chopped finely

Peas : 1/2 cup

Eggs : 4

Ground Black pepper : 1/2 teaspoon

Salt to taste

For Gravy:

Chicken stock : 1 cup

Soy sauce : 2 tablespoons

Cornstarch : 1 tablespoon


In a small bowl, add ingredients listed under for gravy and mix well.

In a medium bowl, add eggs, salt, black pepper, beat well and keep aside.

Heat oil in a pan, add  vegetables, mushrooms, salt and saute for 3 minutes.

Add egg mixture, stir well and cook for 3 minutes.

Mix all the ingredients listed for gravy in a sauce pan and bring it to a boil. Turn of the stove.

Serve hot with gravy.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109