Egg Foo Young

INGREDIENTS

• 6 Egg
• 1 cup Bean Sprout
• 1 cup Spring Onion
• 1 cup Carrot
• 1 cup Cooked Rice
• 2 tsp Soy Sauce
• 1 tsp Sesame Oil
• 4 tbsp Cooking Oil
• 1 cup Chicken Stock
• 2 tsp Cornstarch
• 1 tsp Sugar

STEPS

1. 1

   Prepare the vegetables and sauce ingredients. Slice the spring onion, shred the carrot, and measure the bean sprouts. Stir 2 tsp of cornstarch with 1 teaspoon cold water until smooth.

2. 2

   In a bowl, whisk 6 eggs (beaten) with 2 tsp of soy sauce, 1 tsp of sesame oil, and a small pinch of salt. Fold in 1 cup of bean sprout, 1 cup of spring onion, 1 cup of carrot, and 1 cup of cooked rice.

3. 3

   Heat a nonstick skillet over medium heat for 1 minute, then add 4 tbsp of cooking oil. Spoon the egg mixture into four small patties and pan-fry for 3 to 4 minutes on the first side, until the bottoms are golden and the patties hold together.

   ⏱ 4 min

4. 4

   Turn the patties carefully and cook for 2 to 3 minutes more, until golden on the second side and the egg is fully set in the center. Transfer to a clean plate.

   ⏱ 2 min

5. 5

   For the gravy, combine 1 cup of chicken stock, 1 teaspoon soy sauce, and 1 tsp of sugar in the skillet. Bring to a simmer, stir in the cornstarch mixture, and cook for 1 to 2 minutes until glossy and lightly thickened.

   ⏱ 2 min

6. 6

   Spoon the hot gravy over the egg foo young and serve immediately.