Asian-style fried egg on bean sprout salad

Cooking Eggs Asian-style fried egg on bean sprout salad

Eggs served with spicy sprout salad makes a versatile meal thats easy on the purse.

Lables: Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. For the dressing, whisk together all the ingredients in a small bowl.
  2. Place bean sprouts, snow peas, spring onion and chilli in a large bowl.
  3. Add the dressing, then toss gently to combine.
  4. Fill a wok with about 6cm of canola oil and place over high heat. When hot (almost smoking), crack an egg into the oil. Fry about 30 seconds each side, turning with a slotted spoon, or until the egg is golden and puffed. Remove and drain on paper towel. Repeat with the remaining eggs.
  5. Divide the salad among serving plates, reserving a little for garnish. Top each plate with an egg and garnish with reserved salad.

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250g bean sprouts
150g snow peas, thinly sliced on the diagonal
2 spring onions, thinly sliced on the diagonal
1 long red chilli, thinly sliced
Canola oil, for frying
4 eggs
2 1/2 tbsp rice vinegar
1 tbsp reduced-salt soy sauce
1 tbsp caster sugar
1 tsp sesame oil

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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