Cheung Fun Egg Pancake

In a medium bowl, toss the cheung fun (cut into 2” pieces) with 1 tbsp of neutral oil. In another medium bowl, whisk to combine eggs with trimmed and thinly sliced green onions, sesame oil, coarse salt, and crushed black pepper.

Heat 1 tbsp of neutral oil in a 10” non-stick pan (oven safe) over medium heat. Add the cheung fun and spread them into an even layer. Sear the underside until toasted and golden brown, 4 to 5 minutes, flip the cheung fun or give the pan a few shakes and sear the other side. Add the soy sauce and shake the pan to coat the cheung fun and so it takes on a light brown color. Stir in the diced lap cheong and allow the fat to render, tossing occasionally, about 2 minutes.

Add the egg mixture, making sure to swirl the pan and rearrange the filling if needed so the egg spreads evenly. Allow the bottom of the egg mixture to set by leaving it undisturbed in the pan, 2 to 3 minutes, and then transfer to the oven under the broiler. Broil until the top of the pancake is crisp, 1 to 2 minutes.

Allow the pancake to cool in the pan for a few minutes and then transfer to a cutting board, the pancake should slide right out. Cut into slices and serve with hoisin and sesame seeds.