This dish is easy, fast, economical — and delicious!

I love Chinese food, and once a week I make a fried omelet in the style of egg foo young for lunch or dinner. So why don’t I call it egg foo young? I think because if I am recreating this Chinese American classic, I would be more fastidious about the technique and ingredients. I would want to honor the dish properly. This is just my goto dinner for one…that I always end up making six of because my friends and family have a sixth sense about when I am making it.

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