Easy Kimchi Egg Foo Young Recipe #MySillyLittleGang #Keto @Nasoya
If you are looking for an easy Egg Foo Young recipe, give this one a try. By using ready-made Kimchi prep is a breeze. Keep reading for the recipe of how I make my easy Kimchi Egg Foo Young.
Easy Kimchi Egg Foo Young Recipe
Egg Foo Young has been one of my favorite Chinese food dishes since I was a child. Unfortunately, after having bariatric surgery I have not had any Chinese food. In case you’re wondering why… well besides it not being the healthiest. I like to know what is in my food, so making it myself is how I do this. Recently I was sent four new Kimchi products from Nasoya.
Made in the authentic Korean way, Nasoya Kimchi is made through its parent company, Pulmuone, resulting in a one-of-a-kind authentic Korean kimchi packed with probiotics, essential amino acids and minerals. Add Nasoya Kimchi to your recipes to enjoy an authentic Korean staple at home.
Aside from eating it right out of the jar, I couldn’t wait to cook with it! So, of course, I had to try it in my Egg Foo Young recipe. I have to tell you, using it made prep time a breeze. There was no need to shred veggies and hot peppers. Here is my recipe for you
Easy Kimchi Egg Foo Young
1/2 tbsp of coconut aminos
3/4 cup of Nasoya Kimchi
Oil or butter to fry the Egg Foo Young
1. In a mixing bowl place kimchi. (If you think it’s too chunky feel free to give it a rough chop.)
2. Add the eggs and coconut aminos to the kimchi and scramble. (Feel free to scramble separately and then add to the kimchi, but I don’t like to use too many dishes.)
3. Heat a pan or skillet over medium heat, and add your oil of choice. I prefer using coconut or avocado oil.
4. Once the oil is heated through, add 1/3 cup of your egg mixture to the pan. You can use the spatula to make your egg foo young nice and round. Once it’s browned flip to brown the other side. Repeat this step until all your mixture is finished.
Serve and enjoy.
Tip 1: Feel free to use more Kimchi or eggs so you can have as much as you want.