Egg Foo Yung

Egg Foo Yung

Syn free

250g long-grain rice
Frylight
8 eggs
1 tbsp soy sauce
125g cherry tomatoes
4 spring onions

Cook 250g long-grain rice in boiling water for 12-15 minutes or until just tender. Drain in a colander, then rinse with cold water and leave to drain thoroughly. 

Heat frylight in a large nonstick frying pan over a medium heat. Beat 8 eggs with 1 tbsp soy sauce and pour into the pan. Cook, stirring gently, until the eggs begin to set, then stir in the drained rice, 125g cherry tomatoes, halved, and 4 spring onions, finely sliced. 

Cook, stirring constantly, until the rice is piping hot and the eggs have set. Serve sprinkled with sesame seeds.