Egg Foo Young

Method

1. Cook the rice per packet instructions.
2. Meanwhile, heat a drizzle of oil in a large wok or frying pan over medium-high heat. Add onion, celery and silverbeet, sauté until slightly softened.
3. Stir through carrots, cabbage and garlic and cook until heated through.
4. In a medium bowl, beat the eggs and season with salt and pepper. Pour the eggs over the vegetables, tilt and rotate the pan if needed to spread the egg evenly. Using a spatula, scrape the mixture from the edge of the pan to the centre to allow the raw egg to run into the crevices. Once the egg begins to set, stop scraping and cook for a few minutes untouched, then break the egg into chunks and flip over to cook the other side.
5. Serve the egg foo young with the rice.