Egg Foo Yung Breakfast
|Cooked rice||1 Cup (16 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Soy sauce||1 Teaspoon|
|Dried parsley flakes||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Confectioners sugar||3 Ounce (1 Package, 1/4 Cup)|
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.