Egg Foo Young Scram

Team: Smokey and the Bandits

Host School: Readsboro Central School

Age Group: Middle School


1 T olive oil

1 tsp diced garlic

10 dime size slivers of fresh gingerroot, finely chopped

4 green onions separated into white and green parts finely sliced

1 package frozen corn

4 ounces pimento finely chopped

4  ounces sweet multi-colored peppers finely diced

4  ounces extra firm tofu finely diced

18 eggs scrambled

Cooked brown rice

Peppers, Soy Sauce and Parsley to Garnish


Preparation Instructions

1/2 oil heat and sautee garlic, ginger and white parts of green onion, about 30 seconds

Add remaining oil, dark green onion, corn, pimento, red pepper and tofu.  Stir fry vegetables for 1 minute, transfer to bowl.

Pour the egg into the same skillet cook, keeping the egg in the center of the pan.  When they are almost completely set, spoon vegetables on top of the eggs, spoon and very gently lift and turn together, until completely combined.

Serve over brown rice.