When I was 16, I worked at a Chinese-American restaurant. I definitely admire my bosses’ work ethic, because it was one of the hardest jobs that I ever had. As God is my witness, I will never accept “peeling buckets of onions daily” as a job requirement again! 🙂 Anyway, I primarily made the American foods, but I did make a few of the easy Chinese dishes.
In honor of the upcoming Chinese New Year (February 10th), I’m going to share a couple of easy Chinese recipes this week. One of the things that I noticed was that the food that my bosses prepared for their family was very different from the food that they served to the general public…it was much healthier. As such, I’m sharing a healthy(ish) version of one of my favorite Chinese dishes…egg foo young. I know that a lot of restaurants in New York add sprouts and cabbage or peas and carrots to their egg foo young, but I don’t. I prepare the meat omelet the same way that I did 20+ years ago (?!). I just don’t fry it in oil and I serve it with brown rice instead of white rice.
Easy Egg Foo Young Recipe
Serves 3-4
Ingredients:
- 6 eggs
- 6 tbsp chopped (cooked) meat *
- 3 tbsp finely chopped onion
- Cooking spray
(I used chicken, but you can use roast pork, ham, shrimp, beef…or even mixed vegetables.)
Directions:
For each patty:
1. Mix 2 eggs, 2 tablespoons of meat and 1 tablespoon of onion together well.
2. Spray a small skillet with the cooking spray (according to the instructions on the spray’s label). Allow the skillet to heat over medium heat.
3. When the skillet is heated, add the egg mixture. Let it cook flat for three minutes. Using a spatula, fold the omelet over and let it cook for 2 minutes. Flip the omelet to the other side and let that side cook for 2 minutes before removing the egg foo young from the skillet.
That’s it! You just serve the egg foo young patty along with brown rice and your favorite warm (homemade or store bought) brown gravy.