Cooking time: 1 1/2 hours including cooling the rice
ingredients
serves 4
1 1/3 cups long grain rice
1 teaspoon salt
2 medium-sized onions, finely chopped
1/2 cup button mushrooms, thinly sliced
1/3 cup oil
1/4 cup cooked peas
1/4 pound peeled shrimps
2 ounce cooked ham, cut in shreds
for the foo yung
2 large eggs
1 tablespoon soy sauce
salt
freshly ground black pepper
1 tablespoon sweet butter
method
1. Put rice, salt and 2 1/2 cups cold water into a large saucepan. Place over medium heat, bring to the boil and stir once. Cover and simmer for 15 minutes without removing the lid or stirring.
2. Test, and if it is not quite tender, or if the liquid is not quite absorbed, cook for a few minutes longer. Turn the rice into a dish, fluff with a fork and leave until cold.
3. Heat the oil in a heavy-bottomed frying-pan over medium heat. Add the onions, mushrooms, peas and shrimps and stir-fry for 1 minute, moving them about with a fork as they cook. Add the ham to the pan and stir-fry for 1 minute to mix ingredients.
4. Add the rice to the pan. Stir-fry for 2 minutes, mixing well with the vegetables. Mound the rice in a serving dish and place in a low oven to keep warm.
5. Break the eggs into a bowl. Add the soy sauce and seasonings. Beat with a fork until frothy. Heat the butter in a 10 inch omelet pan over high heat.
6. When it has stopped foaming, add the eggs. Stir the eggs twice and then leave to set.
7. Heat the broiler to medium. when the bottom of the foo yung has set (after about 2 minutes), remove from the heat and place under the grill for a minute to set the top.
8. Tip on to a warmed plate. Cut into strips and use to decorate the rice with a lattice pattern.
more information
If you wish to make a foo yung on its own, without the rice, it may be filled with beansprouts, chopped ham or mushrooms. Cook the filling in the pan before adding the eggs.
