Carrot Egg Fu Yung, moose season

If you cook the rice with water or vegetable stock and make the sauce with vegetable stock, you have a lovely vegetarian main course.

The rice adds ‘substance’ to the egg although you really can’t tell that it’s there.

The shredded carrots add a bit of crunch.

This goes together quickly if the rice is cooked in advance.

Carrot Egg Fu Yung

Total time: 35 minutes

Ingredients:

  • 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
  • 1 cup (8oz, 240ml) chicken stock
  • 2 cups finely shredded carrots
  • 1 medium onion, finely chopped
  • 1 small can water chestnuts 5oz (150gr), 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 (brown sugar could be substituted …not as good, but…)
  • 2 tbs cornstarch (maizena) dissolved in 2 tbs water

Carrot Egg Fu Yung

 Instructions:

  • Cook brown rice in stock or water according to package instructions.
  • In large nonstick skillet heat 2 tsp olive oil and sauté carrots, onion and water chestnuts until tender, 6 -8 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 – see below.
  • 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 egg fu yung.

Print Recipe

It’s moose season.

I mean, mouse season.

A few years ago, in the fall, we were having a problem with our boiler / furnace. We called the local repair guy. After working on it for an hour or so he pronounced it fit and started it up.

Like many French people in this area he had been studying English and liked to practice so our conversation was me speaking fractured French and him speaking fractured English.

When I asked what the problem had been he said, in English: There was a dead moose in it.

I don’t know why, and I know it was rude, but that struck me as so ludicrous I burst out laughing.

I apologized, then tried to explain just how huge a moose is.

Then I tried to explain how similar the word for this North American giant is to the word for the tiny French ‘souris’ he had found.

I don’t think he saw the humor….

He had to come back the following week with a new part.

I found a picture of a moose to show him – and then told him about all the French words I don’t say quite perfectly to the French ear.

To this day the tiny French souris are known as moose chez nous.

And we had one checking out the dog dishes tonight, which, naturally, evolved (devolved?) into a wild chase led by one tiny mouse followed closely by two big dogs.

The mouse won.

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