Scrambled Egg Foo Yong



2 cups instant long-grain white rice
2 1/2 cups water, divided
8 eggs
1/2 teaspoon salt
4 ounces mushrooms, sliced (about 1 cup)
1/3 cup green onions with tops, sliced
1/3 cup celery, coarsely chopped
1 cup fresh bean sprouts, rinsed and drained
1 teaspoon sesame oil
4 ounces uncooked medium fresh shrimp (2/3 cup), peeled and deveined
3 tablespoons stir-fry sauce or light soy sauce (optional)


1. In Large Micro-Cooker(R), combine rice and 2 cups of the water. Microwave according to package directions.

2. Meanwhile, in Classic Batter Bowl, beat eggs, remaining 1/2 cup water and salt with Stainless Whisk; set aside. Slice mushrooms with Egg Slicer Plus(R). Slice green onions using Utility Knife. Coarsely chop celery with Food Chopper.

3. Add mushrooms, green onions, celery and bean sprouts to (12-in.) Skillet. Drizzle with sesame oil. Cook vegetables over medium-high heat 2 minutes, stirring with Bamboo Spoon. Add shrimp; continue cooking 2 minutes. Reduce heat to medium-low. Pour egg mixture over vegetables and shrimp. Cook, stirring occasionally, 6-7 minutes, until shrimp turn opaque and eggs are set. Serve with rice and stir-fry sauce, if desired.

Yield: 4 servings

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s