Egg Foo Yung
Syn free
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.
