ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Egg Foo Yong

Yield 2 servings (serving size: 1 omelet and 1 cup rice)

Ingredients

  • 1 cup (1 (3 1/2-ounce) bag) uncooked instant rice (such as Success)
  • 1 1/2 teaspoons vegetable oil, divided
  • 1/3 cup finely chopped green onions
  • 1/4 cup chopped 33%-less-sodium smoked, fully cooked ham
  • 1 cup fresh bean sprouts, finely chopped
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon spicy stir-fry sauce (such as House of Tsang)
  • 1/4 teaspoon white pepper

Nutrition Information

  • calories 408
  • caloriesfromfat 24 %
  • fat 11 g
  • satfat 2.8 g
  • monofat 3.4 g
  • polyfat 2.8 g
  • protein 19.4 g
  • carbohydrate 57.6 g
  • fiber 2 g
  • cholesterol 234 mg
  • iron 3.4 mg
  • sodium 584 mg
  • calcium 68 mg

How to Make It

  1. Cook rice according to package directions; keep warm.

  2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions and ham; stir-fry 1 minute. Add bean sprouts, and stir-fry 30 seconds. Remove from heat.

  3. Combine the eggs, egg whites, stir-fry sauce, and white pepper, and beat well. Stir in ham mixture. Heat 1/2 teaspoon oil in pan over medium-high heat, and pour half of egg mixture into pan. Cook 45 seconds on each side or until the egg mixture is lightly browned. Remove from pan, and keep warm. Repeat with 1/2 teaspoon oil and egg mixture. Serve over rice.