Directions

1. Cook white rice as per normal cooking methods.

2. Season with Man Grind and pan fry thinly sliced chicken thighs for 6-8 minutes until cooked, toss through some chopped cooked prawns. Set aside.

3. Crack all of the eggs into a large bowl, add cornflour, white pepper, 1 tbsp oil and wok sauce and whisk until all the cornflour is incorporated and all the egg white is broken up. You want a smooth mixture with no strings of egg white. Set aside
4. Prepare all of your vegetables.
5. Fold the vegetables and meat to the egg mixture.
6. Heat a large fry pan to a high heat, the pan needs to be very hot to get the puffed up egg effect. I used a wok but for a standard fry pan I recommend cooking in two batches or in four and making individual Egg Foo Young.
7. Add 1/4 cup of vegetable oil to the pan and heat till shimmering. Pour in your mixture and see the egg begin to puff up around the edges. In contrast to a western omelette you gently pull from the center outwards rather than pushing the sides in. You are wanting to avoid scrambled egg, egg foo young doesn't need to be moved too much and you want golden brown colouring on the eggs.

8. It is near impossible to flip the whole egg foo young so the best technique is to divide into quarters and flip each section to brown the other side.

9. When all the egg is set, serve on a bed of white rice. For an optional extra you can warm 1/2 cup of wok sauce and thicken with 1/2 tsp of cornflour to drizzle on top.