Quick Asian

Asian-style fried egg on bean sprout salad

Name: Asian-style fried egg on bean sprout salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: /asian
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; 4 eggs; 2 1/2 tablespoons rice vinegar; 1 tablespoon reduced-salt soy sauce; 1 tablespoon caster sugar; 1 teaspoon sesame oil

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10m

05m

Asian-style fried egg on bean sprout salad

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Eggs served with spicy sprout salad makes a versatile meal that's easy on the purse.

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

Dressing

2 1/2 tablespoons rice vinegar
1 tablespoon reduced-salt soy sauce
1 tablespoon caster sugar
1 teaspoon sesame oil

Method

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.