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Egg Fu Yung Over Rice
Vietnamese Recipe!
Nuoc Cham
3/4 lb. ground pork
1 large onion (chopped)
2 med. scallions (thinly sliced)
2 cloves garlic (minced)
5 large eggs
2 Tbls. Cornstarch
1 tsp. black ground pepper
2 Tbls. cooking oil


1. Prepare the Nuoc Cham and set aside. Using a mixing bowl, combine the eggs, ground pork, chopped onion, black pepper, garlic, and mix well.

2. Bring the 2 Tbls. cooking oil to hot in a nonstick omelet pan or skillet to hot over high heat. Reduce the heat to medium and slowly pour the egg mixture into the pan. Cover and cook for 10 minutes or when the bottom is firm. Carefully turn the fu yung over, cover, and cook for 10 more minutes.

3. Transfer to plate, cake egg fu yung into 2 inch square, and serve with rice and Nuoc Cham.

Preparation Time: Serves: 5
Recipe Origin: Vietnam
Submitted by:
Baovan Truong
United States
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