Egg Foo Yung Recipe
I do not know remember if I got this Egg Food Yung recipe from a newspaper or magazine. Enjoy this home made Egg Food Yung recipe. You will say it is a mystery dish!
Summary
CuisineChinese
Ingredients
1 pkg Brown Rice Ramen
4 eggs, well beaten
1 carrot, shredded
1/2 cup (120 ml) thinly sliced green onions pinch garlic powder
2 tbs (30 ml) oil
1 cup (240 ml) water
1 tbs (15 ml) cornstarch or arrowroot
Directions
Break the ramen into pieces and cook as directed on package; set aside broth packet for later use.
Drain, rinse and drain again.
Combine ramen, eggs, carrot, green onions and garlic powder.
Heat the oil in large nonstick frying pan, using just enough to coat the pan; add remaining oil as needed.
Using 1/4-1/2 cup of the mixture for each portion, form patties and fry until set and lightly browned, turning once.
Remove to a heated platter and keep warm.
In a small pan combine contents of broth packet with water and cornstarch.
Cook, stirring constantly, over medium heat until sauce boils and thickens.
Drain, rinse and drain again.
Combine ramen, eggs, carrot, green onions and garlic powder.
Heat the oil in large nonstick frying pan, using just enough to coat the pan; add remaining oil as needed.
Using 1/4-1/2 cup of the mixture for each portion, form patties and fry until set and lightly browned, turning once.
Remove to a heated platter and keep warm.
In a small pan combine contents of broth packet with water and cornstarch.
Cook, stirring constantly, over medium heat until sauce boils and thickens.
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