This is a popular Chinese-American dish. It's tasty, but also kind of greasy because of the deep-frying; I find it benefits from pairing with some sort of starch, like toast, rice, or waffles.

Egg Fu Yung

The Good Egg by Marie Simmons (p. 55)

Ingredients

• 4 large eggs
• 60mL cold water
• 2 tsp soy sauce
• ½ tsp toasted sesame oil
• a pinch of salt
• 240mL thinly sliced bok choi
• 60mL grated carrot
• 60mL thinly sliced scallions
• 1 large garlic clove, minced
• 1 tsp grated ginger or ginger paste
• oil for frying

Directions

1. Whisk together eggs, water, soy sauce, sesame oil, and salt.
2. Stir in bok choi, carrot, scallions, garlic, and ginger and mix well.
3. Heat 2cm of oil in a wok over medium heat. Test with a bread crust; when it browns, the oil is hot enough.
4. Add the egg mixture, 80mL (⅓ C) at a time, flattening each scoop out into a flat pancake.
5. When set, about 2 minutes, flip until lightly browned on the other side.
6. Remove to draining rack or paper towels and serve hot.