Egg Foo Yung

One of my favorite Thanksgiving left overs is Egg Foo Yung.  This dish is SUPER easy and fast to make.  PLUS, it's great for breakfast, lunch or dinner!



For this recipe you will need:
1/2 cup Cooked [chopped]meat (i'm using turkey but you can really use anything or no meat at all)
1 cup Cooked Vegetables
1/4 cup chopped cooked onion
3 Eggs
3 Tablespoons Soy Sauce
Cooked Rice
Cooking spray or oil
Gravy (optional)
cooking mold (optional)

If they're not already cooked, saute veggies and onions in a little oil until they are fully cooked and slightly brown.

Add cooked, chopped meat to a bowl

Saute fresh (or frozen) veggies

Add 1 Tablespoon of soy sauce for each egg used

Add eggs, soy sauce and veggies

Combine meat, veggies, soy sauce and eggs.  Stir to combine.  Heat your skillet until hot.  (This dish works best with a hot pan). Spray the hot pan with cooking spray or drizzle with olive oil.



Beginners might want to use a cooking mold or mason jar lid.  It's TOTALLY optional!  If you're using a cooking mold, heat the mold and spray it WELL with cooking spray.

Heat the cooking mold and spray it with cooking spray

You could also use a mason jar ring as a mold.

Using a measuring cup pour approximately 1/3 cup of egg/veggie/meat mixture onto a HOT, oiled pan.

Cook until the eggs are set and brown on the first side.(About 4 minutes)

Measure egg mixture into hot pan.

Cook until set and remove cooking mold.

Remove cooking mold and turn patty.

Turn patties and cook until brown on the other side.

Cook until the patties are brown on the second side.  Press each patty with the spatula and make sure that no eggy mixture runs out.  That's how you'll know they're done.

Serve egg foo yung with warm rice and gravy!

DELISH!!!!