- Calories per serving 264
- Fat per serving 16g
- Saturated fat per serving 4g
- Cholesterol per serving 372mg
- Fiber per serving 4g
- Protein per serving 16g
- Carbohydrates per serving 11g
- Sodium per serving 592mg
- Iron per serving 3mg
- Calcium per serving 138mg
How to Make It
1 Heat grapeseed oil in a 10-inch nonstick skillet over mediumhigh heat. Add broccoli slaw and scallions; cook, stirring occasionally, until crisp-tender, about 4 minutes. Add garlic and ginger; cook, stirring often, for 1 minute.
2 Beat eggs, pepper and 1½ teaspoons of the tamari in a bowl with a fork until well combined. Pour egg mixture over broccoli slaw mixture in skillet, tilting skillet to distribute evenly. Reduce heat to medium; cook until golden brown on bottom, 2 to 3 minutes.
3 Using a spatula, loosen egg foo yong from sides and bottom of skillet. Gently slide onto a plate. Carefully invert skillet over plate, turning quickly to return egg foo yong to skillet, cooked-side up.
4 Return skillet to stove over medium heat and cook until egg foo yong is golden on bottom, about 2 minutes. Cut in half. Drizzle servings evenly with sesame oil and remaining 2 teaspoons tamari.