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Egg Foo Yung Breakfast

Egg Foo Yung Breakfast
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.
4 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

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Egg Foo Yung Breakfast (continued)

Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013