Egg Foo Yung
|Brown rice ramen||450 Gram (1 Package)|
|Eggs||4 , well beaten|
|Carrot||1 , shredded|
|Thinly sliced green onions||120 Milliliter (1/2 Cup)|
|Garlic powder||1 Pinch|
|Oil||30 Milliliter (2 Tablespoon)|
|Water||240 Milliliter (1 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon, Arrowroot)|
Break the ramen into pieces and cook as directed on package; set aside broth packet for later use.
Drain, rinse and drain again.
Combine ramen, eggs, carrot, green onions and garlic powder.
Heat the oil in large nonstick frying pan, using just enough to coat the pan; add remaining oil as needed.
Using 1/4-1/2 cup of the mixture for each portion, form patties and fry until set and lightly browned, turning once.
Remove to a heated platter and keep warm.
In a small pan combine contents of broth packet with water and cornstarch.
Cook, stirring constantly, over medium heat until sauce boils and thickens.
Pour over sauce and serve.
Serving size: Complete recipe
Calories 2704 Calories from Fat 1139
% Daily Value*
Total Fat 127 g195.5%
Saturated Fat 44.5 g222.4%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 5548.8 mg231.2%
Total Carbohydrates 323 g107.7%
Dietary Fiber 16.9 g67.6%
Sugars 10.4 g
Protein 70 g139.8%
Vitamin A 320.3% Vitamin C 97.4%
Calcium 27.2% Iron 141.4%
*Based on a 2000 Calorie diet