Friday, January 11, 2008
EGG FOO YOUNG - MY VERSION
This is the way my Mom made it. She said she got this recipe from a Chinese cookbook, but it's really like no egg foo young that I've ever had in any Chinese restaurant. I hate restaurant egg foo young because it's usually too bread-like. I like this version much better.
This is not an exact science, and you can't really screw it up. Basically.... it's eggs, rice and bean sprouts. It can be thick or soupy and will pretty much taste the same once cooked up - but I suggest a medium consistancy.
Get a dozen eggs - use 8-9 whole eggs, then the rest just use the whites. Then 2 cups cooked rice sauteed with a bit of veg oil, 1 or 2 diced bell peppers, one bunch sliced green onions, and few slices bacon, diced, and cooked (leave bacon fat in pan to sautee rice in). Cook for about 10 minutes on medium heat, stirring frequently. Add a few dashes of soy sauce. SO... now you have fried rice, let it cool and then combine the eggs and the rice mixture. Add 2 cans (drained) bean sprouts (or fresh if you like but cook them first). Add a few more dashes of soy sauce, then mix.
Add a few good splashes of oil to a pan, then spoon in like pancakes.
I like to wait until the edges start to get brown and crispy before I turn them.
Make in batches until all done. You can make a sauce for them also with beef or vegetable stock, a few dashes of soy sauce, then thicken with corn starch. :)