A simple, yet satisfying dinner dish.
When I was growing up, eggs were not just something you had at breakfast. As a matter of fact, we probably had eggs more often at dinner time than we did at breakfast. I love all types of egg dishes. And I don’t really care what people say about eggs—they are the most economical and perfect food. One day, when I have my own place, I plan to raise my own chickens and get me some fresh eggs everyday!
So anyway, getting back to egg dishes, my mom would make egg fuyong every so often and we loved it. As a matter of fact, the simplest recipe—sauteed slice onions with beaten eggs (onion egg fuyong) is still one of my favorite egg dishes today. And my kids wolf it down too everytime I make it.
Sweeter Without the Shrimp
But every so often, my mom would make this style of egg fuyong—she would dice up some french or green beans and add some chopped up shrimp. After frying them, she would add the beaten eggs. Another dish I love!
These days I don’t eat as much shrimp. Firstly, they are expensive here in Kuching. Secondly, I am trying to cut down on shrimp (even though I love it very much) because of our concerns with wild-caught shrimp, and shrimp farming practices. So for this dish, I no longer add shrimp. I add diced onions instead for sweetness.
Also, I find that pickled daikon (takuan) or pickled radish works really well in this egg fuyong. It adds some sweet/sour flavors to this already umami-filled fuyong. And this is a great way to get my kids to eat their veggies without complaining.
Faster than a Frittata
What is an egg fuyong anyway? I actually didn’t know that they were called fuyongs until I went to the US. To me, they were just egg dishes. I believe that they are to the Chinese what frittatas are to the Western world. They are savory egg dishes with fillings mixed in.
However, the Chinese versions are much faster as we are not as concerned with keeping the dish together looking like a pie. It’s a quick toss and turn of the eggs and if some chunks break off, no biggie! Just flip pieces around until everything is cooked through and plate up.
Try it and let me know what you think.
Egg Fuyong with green beans, onion and daikon recipe
3 Tbsp vegetable oil
2 cups french beans or yard-long green beans, diced
1 large yellow onion, diced
1/4 cup diced takuan or pickled radish
5 large eggs, beaten
2 tsp salt
1/2 tsp white pepper
1/2 tsp soy sauce
1. Heat oil in a non-stick pan or well-seasoned wok over medium heat.
2. Add onions and stirfry till starting to turn translucent, about 1 minute.
3. Add takuan and green beans. Add 1/2 tsp salt. Saute till green beans are slightly cooked, about 1-2 minutes. Watch heat, make sure vegetables are not burning. If too hot, lower heat a little.
4. Beat eggs with remaining salt, white pepper and soy sauce. Beat to incorporate flavors.
5. Pour beaten eggs over beans and onions. Make sure that egg covers all the vegetables. Let uncooked egg run to the sides as you cook.
6. When one side is set, about 2 mins, turn over to other side. It’s ok if you end up breaking the eggs a bit. I normally flip about one quarter at a time.
7. Let other side set. If needed, flip over once or twice more to fully cook.
8. Plate up and serve with rice.