Mushroom, Beansprout and Spring Onion Crispy Broken Eggs
Lee Kum Kee

Mushroom, Beansprout and Spring Onion Crispy Broken Eggs

Serves 1
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Our delicious mushroom, beansprout and spring onion crispy broken eggs are ready to eat in under 10 minutes. Perfect for those with little time on their hands wanting a tasty meal in a flash!

Ingredients

2 Tbsp groundnut oil
3 Large Portobello Mushrooms, sliced into 1cm slices
3 spring onions, trimmed and cut into 5cm lengths
A large handful of beansprouts
2 medium eggs
½ red chilli thinly sliced
A few coriander leaves
Pinch of white pepper

Method

1 Heat half the oil in a wok or frying pan, over a very high heat. First fry the mushrooms for 3-4 minutes until their juices start to run and they begin to caramelise. Next add the spring onions, followed by the beansprouts and cook for 1 minute, keeping all the veg moving. Remove from the pan and set aside.
2 Add remaining oil to the wok and allow to get really hot. Crack the eggs into the wok, sprinkle with salt, and fry for 1 or 2 minutes, until the whites begin to crisp up but the yolks are still runny.
3 Add the vegetables to the eggs, and with a spatula carefully fold together
4 Slide the eggs onto a plate, and drizzle the oyster sauce all over, followed by the oil from Chiu Chow Chilli Oil. Sprinkle with white pepper, the fresh chilli and lastly the coriander before serving immediately.

Tips

1 For a vegetarian alternative replace the oyster sauce by mixing together 1 tablespoon of Lee Kum Kee Sweet Soy Sauce mixed with 1 tablespoon of the oil and chilli seeds from the Lee Kum Kee Chiu Chow Chilli Oil .
PREPARATION TIME: 5 MINS, COOKING TIME: 10 MINS
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.