Meera Sodha’s vegetarian recipe for mushroom egg foo yung over buttered rice | Meera Sodha recipes

It’s basically a mushroom omelette, but cooked Chinese-style and served on buttered rice

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Egg foo yung is a type of omelette that perhaps began life as a type of egg dish in Guangdong province, but has since the early 1900s been a staple on American and British Chinese takeaway menus. I like to order it at Yau’s in Broughton near Scunthorpe or Chi’s in Kenton in Devon, where it arrives as a small, fluffy, delicate omelette, barely able to hold itself together for the amount of vegetables woven into it. Over rice, it is a form of heaven on a Saturday night. I haven’t tried to replicate that specific joy here, but this is a homespun version, for those Saturdays when neither Chi’s nor Yau’s are within range.

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