Egg fu yung with roasted red pepper and sweet chilli sauce

Egg fu yung with roasted red pepper and sweet chilli sauce

Little bits of leftover pork or chicken or a few prawns from the freezer can be swapped into this flexible egg fu yung recipe.


For the red pepper and sweet chilli sauce
For the egg fu yung

Preparation method

  1. Preheat the oven to 200C/390F/Gas 6.

  2. For the red pepper and sweet chilli sauce, place the sliced pepper onto a baking tray, drizzle with olive oil and season with salt and freshly ground black pepper. Roast in the oven for ten minutes, or until softened, then transfer to a food processor. Add the sweet chilli sauce and lime juice and blend to a smooth paste.

  3. For the egg fu yung, heat a wok until smoking and add the groundnut oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown.

  4. Add the stir-fry mixture to the beaten eggs and stir to combine.

  5. Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture.

  6. To serve, arrange the mixed salad leaves on a plate and place the omelette to the side. Spoon over the red pepper and sweet chilli sauce and serve immediately.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2

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