Egg Foo Yung Breakfast Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 large 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.
Originally published as Egg Foo Yung Breakfast in Cookin' Up Country Breakfasts Cookbook 1994, p33

Nutritional Facts

1 each: 271 calories, 9g fat (5g saturated fat), 114mg cholesterol, 906mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 8g protein.

  • 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 large 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
  1. 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.
Originally published as Egg Foo Yung Breakfast in Cookin' Up Country Breakfasts Cookbook 1994, p33

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