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Mushroom Fu Yung Omelette

Mushroom Fu Yung Omelette - Chinese Recipes For All

Eggs, eggs, eggs

You'll definitely get your protein fix with this dish. A Fu Yung is basically a Chinese version of an omelette with the addition of beansprouts.
Depending on your wok size it is better to cook this per person.

Time: Prep 4 mins / Cooking 8 mins

Difficulty: Easy



Serves 1

  • 3 tbsp, vegetable oil overall
  • 60g, beansprouts, washed and drained
  • 20g, frozen peas, defrosted for a few minutes in a bowl of water and then drained
  • 4, mushrooms, sliced
  • 3, eggs, crack into a bowl and whisk
  • 1 tsp, salt, or to taste
  • White pepper, to taste
  • 1, spring onion sliced thinly

Watch how we make it:



Prepare the vegetables and the eggs.

Ready? Let's cook!


Heat 1 tbsp oil in the wok on high heat.


Fry the mushrooms for 2 minutes.


Add the beansprouts and fry for 1 minute.


Then add the peas for 10-15 seconds. Pour the vegetables from the pan into the bowl of whisked eggs.


Season the egg mixture with salt and white pepper and mix in.


Continue the high heat on the pan and add 2 tbsp vegetable oil into the wok.


Pour egg mixture into the wok. Using your spatula swirl the egg mixture around to scramble it a little whilst it's still wet. As it starts to cook and take it's shape then leave it. Cook for 2 minutes, flip it, and cook for further 1 minute. Then serve and garnish with spring onion.


Extra Notes: Depending on the size of your wok or pan it's definitely better to cook this as an individual serving for 1 person. If you need to cook for 2 just double the ingredients etc. It will just take longer to cook the egg when there is more mixture. Alternatively cook each fu yung separately.

Done! 祝您好胃口!

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