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Asian-style fried egg on bean sprout salad
Asian-style fried egg on bean sprout salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Spicy sprout salad topped with eggs - a budget-friendly and versatile dish.
Ingredients:
  • 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
  • 50.00 ml rice vinegar
  • 21.00 gm reduced-salt soy sauce
  • 20.00 gm caster sugar
  • 1 tsp sesame oil
Instructions:
  • Combine all the dressing ingredients in a small bowl and whisk until well blended.
  • Combine bean sprouts, snow peas, spring onion, and chili in a spacious bowl.
  • Drizzle in the dressing and gently mix everything together.
  • Heat canola oil in the wok until hot (almost smoking). Crack eggs into the oil and fry for about 30 seconds on each side until golden and puffed. Use a slotted spoon to turn the eggs. Remove and drain on paper towel. Repeat with the rest of the eggs.
  • Arrange the salad on serving plates, keeping some aside for garnish. Place an egg on top of each plate and sprinkle with the reserved salad for an elegant finish.

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