Egg foo yung, a Chinese-style omelette, has been a staple on American and British Chinese takeaway menus since the early 1900s. Meera Sodha’s vegetarian version features shiitake mushrooms and is served on buttered jasmine rice, offering a homespun alternative for those unable to visit their local takeaway.
To prepare, rinse 350g jasmine rice and cook with 600ml boiling water for 15 minutes, then stir in 30g of unsalted butter. For the omelette, melt 50g butter in a nonstick pan, fry 4 minced garlic cloves and 300g sliced shiitake mushrooms until the water evaporates, then add 4 tsp mirin and 2 tbsp light soy sauce. Whisk 8 medium eggs with ¼ tsp salt and two-thirds of 20g chopped chives, then mix in the cooled mushrooms.
Heat 1 tbsp neutral oil in the pan, ladle a quarter of the egg mixture, and cook for 90 seconds until golden, then flip and cook for 30 seconds. Repeat with remaining oil and mixture. Serve each omelette over a quarter of the rice, topped with remaining chives and a sauce made from 2 tbsp crispy chilli oil, 2 tbsp light soy sauce, and 2 tbsp rice vinegar.
