Egg Fu Yung
Egg Foo Yung
Chinese Pancakes with Cabbage & Brown Rice
Whatever you call them, these are good, easy and work perfectly for a meatless dinner – if you are so inclined.
If not add some quickly stir-fried chicken strips or, do as we did: Red Sauced Shrimp.
If you cook the rice with water or vegetable stock, you can have a vegetarian main course.
The rice adds ‘substance’ to the egg although you really can’t tell that it’s there. The cabbage retains just enough crunch.
This goes together quickly if the rice is cooked in advance. If you cook the rice just before mixing, spread it on a plate first to cool slightly before mixing with the eggs. 2 – 3 minutes is enough.
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Egg Foo Yung
I used Savoy or green cabbage, but regular ‘white’ cabbage works as well.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Vegetable Main Course
- 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
- 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
- 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.
- 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.
If your rice / vegetables are hot add a small amount to the eggs and stir well, then add the rest in 2 or 3 lots.
Keywords: egg foo yung, egg fu yung. chinese pancakes
It’s been a March day here.
Not a current Midwest March day with another foot or two of snow, but typical for us.
Gray, misty, damp, a bit of fog alternating with a bit of wind…. Temp at about 15C (60F).
There were gusts of wind strong enough to blow most of the plum blossoms down so it almost looked like snow in places.
We lit both fires and I have a kettle of soup simmering on the stove.
That kind of day…..
6 thoughts on “Egg Foo Yung; March”
Thank you for this recipe! I love egg foo young. I order mushrooms in mine. 🙂
We’re having a heat wave today. It’s not quite 11am yet and it’s 30F out! We’re like you though. Even if it’s ‘warm’ outside, we still have a fire if it’s damp or windy, or both. The ground is still froze here though so even though it’s supposed to be 60F on Thursday here, the new ‘lake’ in the neighbor’s front yard will remain, I’m sure. And then it will go back to typical March weather…
I always remember the ‘basketball tournament’ snowstorms when we lived in MN – the 3rd or 4th weekend in March.
Good lord, I can’t spell today and can’t delete that comment so…
my fingers often have a mind of their own lol
I actually love that kind of day…not lots of them in a row though !!!
They are a treat – when they are rare….
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