Egg Foo Yong Recipe
Ingredients
2 tablespoons vegetable oil
1 cup diced celery
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup sliced water chestnuts
2 cups bean sprouts
5 eggs, lightly beaten
Salt
Soy sauce
4 cups cooked brown rice
Directions
1. Heat the oil in a skillet and saute the celery and onion until crisp-tender. Add the mushrooms, water chestnuts, and bean sprouts and cook for 2 minutes longer.
2. Stir in the eggs and salt and soy sauce to taste. Drop by tablespoons into a hot, well-oiled skillet and brown lightly on both sides.
2. Stir in the eggs and salt and soy sauce to taste. Drop by tablespoons into a hot, well-oiled skillet and brown lightly on both sides.
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