Step 1

Prepare the vegetables and the eggs.

Step 2

Heat 1 tbsp oil in the wok on high heat.

Step 3

Fry the mushrooms for 2 minutes.

Step 4

Add the beansprouts and fry for 1 minute.

Step 5

Then add the peas for 10-15 seconds. Pour the vegetables from the pan into the bowl of whisked eggs.

Step 6

Season the egg mixture with salt and white pepper and mix in.

Step 7

Continue the high heat on the pan and add 2 tbsp vegetable oil into the wok.

Step 8

Pour egg mixture into the wok. Using your spatula swirl the egg mixture around to scramble it a little whilst it's still wet. As it starts to cook and take it's shape then leave it. Cook for 2 minutes, flip it, and cook for further 1 minute. Then serve and garnish with spring onion.

Step 9

Extra Notes: Depending on the size of your wok or pan it's definitely better to cook this as an individual serving for 1 person. If you need to cook for 2 just double the ingredients etc. It will just take longer to cook the egg when there is more mixture. Alternatively cook each fu yung separately.