Sunday, 6 January 2008

Shrimp Egg Foo Young

1 cup Rice
5 Eggs
Salt
1 cup sliced Mushrooms
Green onions or chives to taste
1 stalk Celery
1 cup Bean Sprouts
drizzle of Sesame Oil
6 - 8 large Shrimp chopped up
   a bit
3/4 cup Gravy

  • Start by putting rice and 2 cups of water into a large pan and microwave for 4 minutes. 
  • OR we use our rice cooker.
  • Meanwhile, beat some eggs, along with a 1/2 cup of water and salt in a bowl and whisk; then set aside. 
  • Slice mushrooms and green onions. 
  • Coarsely chop celery. 
  • Heat large skillet over medium-high heat. 
  • Add mushrooms, green onions, celery and bean sprouts. 
  • Drizzle with sesame oil. 
  • Cook vegetables for 2 minutes while stirring. 
  • Add shrimp; continue cooking for 2 minutes while stirring. 
  • Reduce heat to medium-low. Pour egg mixture over vegetables and let it cook until your eggs are set enough to fold into an omelet.  Put a lid on your frying pan to speed this up a tad.
  • Fold your omelet and continue cooking until eggs are no longer runny and turned brownish (well done). 
  • Then place on top of your rice and hit it with some gravy.