This is also another easy and simple egg dish to enjoy. You can also eat them as they as breakfast omelet or use it with Teochew porridge. Anyone who does not know how to cook, I can assure you that your guests will compliment you even they do not know that you can’t cook.
3 large eggs
3½ oz long bean, cut into small pieces
2 red finger chilies, cut into small pieces (if unavailable in your city, just use red chili powder/green finger chilies
Pinch of salt
1 teaspoon light soy sauce
Pinch of ground white pepper
3 tablespoons canola/vegetable/corn oil
Heat a wok/frying pan with 1 tablespoon canola/vegetable/corn oil over medium-high heat. Add long beans, chilies and coarsely chopped dried shrimps and sauté well. Reduce heat to medium and sprinkle some water (to steam the vegetable) to cook the long beans slightly tender. Remove wok/frying pan from heat and dish out the vegetable mixture to a mixing bowl. Let the vegetable mixture stand for 3 minutes. Add the eggs, salt, light soy sauce and ground white pepper; beat lightly with a fork.
Return the wok/frying pan to the heat with the remaining canola/vegetable/corn oil on medium-high heat. Pour egg mixture, slightly swizzle the wok/frying pan to spread a little of the egg mixture for even cooking. Pan-fry until the egg is firm set and golden; and turn over to panfry the other side until golden. Transfer to a serving dish and serve with steamed white rice or rice porridge.
Note: Your may also add 1½ tablespoons dried shrimp, soaked with hot water, drained and coarsely chopped (optional)