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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
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Eggs 2 , beaten
  Frozen peas 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  Water 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  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.

Recipe Summary


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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 966 Calories from Fat 204

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol 455.2 mg151.7%

Sodium 1478.9 mg61.6%

Total Carbohydrates 167 g55.8%

Dietary Fiber 5.3 g21.2%

Sugars 90.8 g

Protein 22 g43.6%

Vitamin A 49.7% Vitamin C 30.1%

Calcium 12.6% Iron 46.2%

*Based on a 2000 Calorie diet


Egg Foo Yung Breakfast Recipe