RECIPES > FAMILY MEALS
BECKY EXCELL’S KING PRAWN OR CHICKEN FOO YUNG
Becky Excell's quick and easy gluten-free recipes are just what we need: and this delicious foo yung takes just 10 minutes.
By Becky Excell
3 tbsp garlic-infused oil
100g chicken breast fillet, thinly sliced, or cooked king prawns
3 tbsp frozen peas
Sweet chilli sauce, to serve
5 large eggs
1 tbsp gluten-free soy sauce
1 tbsp sesame oil
1 tsp sugar
¼ tsp salt
2 tsp water
Handful of spring onion greens, sliced
For the egg mixture
Crack the eggs into a medium mixing bowl, then add the soy sauce, sesame oil, sugar, salt, water and spring onion greens. Mix until smooth and combined.
Place a large wok over a high heat and add the garlic-infused oil. If using chicken, once the oil is hot, add the chicken and stir-fry until sealed, followed by the frozen peas. Briefly fry util the peas are bright and green. If using cooked prawns, add the peas and prawns at the same time and stir-fry for 30 seconds.
Pour in the egg mixture and immediately stir so that the peas and prawns/chicken are evenly dispersed.
Gently stir occasionally to create a chunkier texture (or it will form a very flat, more omelette-like texture). After 2 minutes, use a spatula to break the omelette up into quarters, then flip and fry for a further minute.
To serve, drizzle a little sweet chilli sauce or gluten-free dark soy sauce over the top.
This recipe is a quick and easy way to use up leftovers, avoiding waste and cost. Feel free to swap in any leftovers (such as cooked chicken or veggies, frying until heated through. Use any vegetables you like – just fry them at the beginning until slightly softened; red capsicum and mushrooms work wonderfully.
About the author
Becky Excell is a bestselling author, gluten-free food writer and Coeliac UK ambassador with a following of over one million on her social media channels. Gluten free for more than 10 years, she’s written recipes for numerous magazines and online publications, and is a familiar face on UK TV and at major foodie events.
Becky’s mission is to develop recipes that reunite her and her followers with the foods they can no longer eat.
Recipe from Quick + Easy Gluten Free by Becky Excell (Quadrille, $39.99). Photography: Hannah Hughes.
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