Egg Foo Yung

Total time: 45 minutes

Ingredients:

  • 1/2 cup (3.3oz, 95gr) quick-cooking brown rice    cooked, yielding 1 1/2 cups rice
  • 1 cup (8oz, 240ml) chicken stock
  • 2 cups finely shredded green cabbage
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 4oz (120gr) water chestnuts, chopped
  • 2 tbs soy sauce
  • 6 eggs
  • 2 tbs olive oil
  • Sauce:
  • 1 1/2 cup (12oz, 360ml) chicken broth
  • 1 1/2 tbs soy sauce
  • 1 tbs molasses or dark brown sugar
  • 2 tbs cornstarch (maizena) dissolved in 2 tbs water

Instructions:

  • Cook brown rice in stock or water according to package instructions.
  • In large nonstick skillet heat 2 tsp olive oil and sauté cabbage, onion, celery and water chestnuts until cabbage is wilted and onions tender, 7 - 10 minutes.
  • Put vegetables in a large bowl.
  • Add rice to vegetables along with soy sauce and mix well.  (If rice was just cooked, let it cool a few minutes while you make the sauce.)
  • In another bowl whisk 6 eggs.
  • Add the eggs to the vegetable/rice mixture and stir well.
  • In same skillet heat remaining 2 tsp olive oil over medium-high heat.
  • When pan is hot drop egg mixture by 1/3 cupfuls into pan to form patties.
  • Fry until nicely browned, 5 – 7 minutes.
  • Gently turn and brown the other side.  When done, remove to a platter and keep warm in 200F (110C) oven while you make the rest.
  • Serve with the sauce on the side.
  • Sauce:
  • Heat chicken broth, soy sauce and molasses in small pan over medium-high heat, stirring well to mix in molasses.
  • When hot, stir in cornstarch to thicken.
  • Keep warm while making pancakes.