Egg chopsy
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Egg chopsy

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Serves 2

Great with any Chinese noodles or rice dish.

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  • 2 Carrots
  • handful of beans
  • Cabbage
  • 1 Onion
  • Chicken stock (optional)
  • 2 eggs
  • salt and pepper


    1. Cut the carrots, onion and the cabbage in to about 1cm pieces (ref. picture) and cut the beans in to about 2cm long pieces
    2. Put everything in to a pan, add salt pepper and chicken stock and place in a medium heat until carrot are tender.
    3. Meanwhile, break the eggs in to a separate dish, add salt and pepper and beat lightly
    4. fry the eggs on a pan to create a fairly thin layer (about 3-4mm thick)
    5. Roll the egg and cut in to stripes. Add them in to the vegetable mixture and leave the mixture on low heat for a minute and serve.

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