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.