Egg Foo Yung Breakfast Recipe
Summary
CourseBreakfast
Ingredients
| 1 cup cooked white rice | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Soy sauce | 1 Teaspoon | |
| Parsley flakes | 1/2 Teaspoon, dried | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| 2 eggs, lightly beaten | ||
| Frozen peas | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) (SAUCE:) | |
| Cornstarch | 1 Tablespoon (SAUCE:) | |
| package | 1 (SAUCE:) | |
| 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.
Chef
