Archive of BBC Food Recipes

Egg fu yung with roasted red pepper and sweet chilli sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Chinese Food Made Easy
Little bits of leftover pork or chicken or a few prawns from the freezer can be swapped into this flexible egg fu yung recipe.


  1. Preheat the oven to 200C/390F/Gas 6.

  2. For the red pepper and sweet chilli sauce, place the sliced pepper onto a baking tray, drizzle with olive oil and season with salt and freshly ground black pepper. Roast in the oven for ten minutes, or until softened, then transfer to a food processor. Add the sweet chilli sauce and lime juice and blend to a smooth paste.

  3. For the egg fu yung, heat a wok until smoking and add the groundnut oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown.

  4. Add the stir-fry mixture to the beaten eggs and stir to combine.

  5. Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture.

  6. To serve, arrange the mixed salad leaves on a plate and place the omelette to the side. Spoon over the red pepper and sweet chilli sauce and serve immediately.


For the red pepper and sweet chilli sauce

  • ½ red pepper, seeds removed, flesh sliced into strips
  • olive oil, for drizzling
  • salt and freshly ground black pepper
  • 5 tbsp sweet chilli sauce
  • 1 tsp lime juice

For the egg fu yung

  • 3 tbsp groundnut oil
  • 1 small handful shiitake mushrooms or chestnut mushrooms, sliced
  • 1 red pepper, de-seeded and diced
  • 75g/3oz smoked bacon, diced
  • 5 free-range eggs, lightly beaten
  • dash light soy sauce
  • pinch freshly ground white pepper
  • mixed salad leaves, to serve

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Egg fu yung with roasted red pepper and sweet chilli sauce

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