Scrambled Egg Foo Yong
2 cups instant long-grain white rice
2 ½ cups water, divided
8 eggs
½ teaspoon salt
4 ounces mushrooms, sliced (about 1 cup)
1/3 cup green onions with tops, sliced
1/3 cup celery, coarsely chopped
1/3 cup water chestnuts, diced
1 cup fresh bean sprouts, rinsed and drained
1 teaspoon sesame oil
4 ounces uncooked medium shrimp (2/3 cup), peeled and deveined
Soy sauce to taste
Cook rice according to package directions in 2 cups water. Set aside.
Whisk eggs, remaining ½ cup water and salt in medium bowl. Set aside.
Heat large skillet or wok over medium-high heat. Add mushrooms, green onions, celery, water chestnuts and bean sprouts. Drizzle with sesame oil. Stir and cook vegetables 2 minutes. Add shrimp and continue cooking until nearly opaque, about 2 minutes. Drain excess liquid, if necessary.
Reduce heat to medium-low. Pour egg mixture over vegetables and shrimp. Cook, stirring occasionally, until shrimp are opaque and eggs are set.
Serve over rice with soy sauce.
Serves: 4
Submitted by:
Kim Warkenthien
Missouri Egg Council