Egg Foo Yung Breakfast Recipe
Summary
CourseBreakfast
Ingredients
1 cup cooked white rice
1/4 cup chopped onion
1 teaspoon soy sauce
1/2 teaspoon dried parsley flakes
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 eggs, lightly beaten
1/2 cup frozen peas
1 tablespoon butter or margarine
SAUCE:
1 cup water
1 tablespoon cornstarch
1 package (3 ounces)
Oriental-flavor ramen noodle soup mix with seasoning packet
Directions
In a large bowl, combine rice, onion, soy sauce, parsley, sugar, salt and ginger; mix well.
Stir in eggs and peas.
Carefully shape mixture into four patties.
In a skillet, melt butter over medium heat.
Brown patties on both sides, about 5 minutes total.
Meanwhile, in a saucepan, bring water, cornstarch and seasoning packet to a boil.
Reduce heat to low; add noodles.
Cook and stir for about 5 minutes.
Stir in eggs and peas.
Carefully shape mixture into four patties.
In a skillet, melt butter over medium heat.
Brown patties on both sides, about 5 minutes total.
Meanwhile, in a saucepan, bring water, cornstarch and seasoning packet to a boil.
Reduce heat to low; add noodles.
Cook and stir for about 5 minutes.
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