Ingredients Jump to Instructions ↓

  1. 1 Cup Bean Sprout

  2. 1 Cup mushroom (chopped)

  3. 2 green onions (chopped)

  4. 10 Shrimp ( cooked)

  5. 5 Eggs

  6. 1/4 Olive Oil

  7. For Sauce

  8. 1 Teaspoon Sesame Oil

  9. 1 Table Spoon Soy Sauce

  10. 1/2 teaspoon chicken Broth

  11. 1/4 teaspoon xanthan gum

Instructions Jump to Ingredients ↑

  1. Directions For Sauce:

  2. In a pan add chicken broth, soy sauce and sesame oil, bring to a slow boil.

  3. Using a fine strainer add the xanthan gum and whisk in. When mixture has the desired thickness remove from flame.

  4. For the Egg Fu Yung Method:

  5. In a wok add about 4 cups of water and bring to a boil, add the mushroom and the bean sprout and boil for 1 minute, drain and set a side. Cool for 10 minutes.

  6. Whisk egg together, add the black pepper and the vegetables and shrimp.

  7. Add oil to pan, add the egg mixture using a large spoon.

  8. Cook for about 2 minutes on each side.

  9. Serve over cauliflower rice, Enjoy.

  10. This video is a creation of lowcarb360. You can visit lowcarb360 for complete recipes, and more videos.


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