Egg Foo Yung Breakfast Recipe

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This recipe proves that "the most important meal of the day" doesn't have to be boring! Not only is this unique dish delicious, it adds a festive look to your breakfast table.

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Egg Foo Yung Breakfast Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

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. Serve over patties. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 271 calories, 9 g fat (5 g saturated fat), 114 mg cholesterol, 906 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Egg Foo Yung Breakfast in Cookin' Up Country Breakfasts Cookbook , p33