Egg Fu Yung
3 tbsp groundnut oil
8 spring onions (scallions), finely sliced, plus extra to garnish
125g/4oz shiitake or oyster mushrooms, sliced
1 red (bell) pepper, seeded and finely chopped
125g/4oz/1 cup frozen peas
75g/3oz smoked bacon, diced
6 medium (US large) eggs, beaten
a good pinch of chilli powder
dash of light soy sauce
salt and ground black pepper
1 Heat the oil in a wok or deep frying pan over a high heat. Add the spring onions, mushrooms, red pepper, peas and bacon and stir-fry for 2–3 minutes.
2 Season the beaten eggs with salt and chilli powder. Pour the eggs into the pan and cook, stirring all the time, until the egg mixture sets. Add a grinding of pepper.
3 Sprinkle the soy sauce over and stir well. Serve immediately, garnished with spring onions.