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Oven-Crisp Egg Foo Yong

eggs

1 cup long-grain rice
1/2 teaspoon salt
1/2 cup plum sauce
2 tablespoon soy sauce
dash sesame oil; optional
1 teaspoon vegetable oil
8 eggs; lightly beaten
1/4 cup sliced green onions
1/4 cup chopped sweet red pepper
1 cup bean sprouts

In saucepan, bring 2 cups water to boil; stir in rice and salt. Cover and reduce heat to low; simmer for 20 minutes or until tender and water is absorbed. Meanwhile, in bowl, combine plum sauce, soy sauce, and sesame oil (if using); set aside. In large nonstick ovenproof skillet, heat oil over medium heat. Pour in eggs; sprinkle with onions and red pepper. Cook, without stirring, for 4 minutes. Broil for 2 minutes or until set. Sprinkle with bean sprouts. Serve with rice and sauce.

Contributor: Canadian Living - September, 1999

Yield: 4 servings

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