Egg Foo Yong

1. 1

   To prepare the gravy: Place the bouillon cube and water in a small saucepan and bring to a boil.

2. 2

   Combine the soy sauce and cornstarch, stir until smooth, then stir into the bouillon.

3. 3

   Cook over medium-high heat for 5 minutes, or until the mixture comes to a full boil.

4. 4

   Turn down the heat very low to keep the sauce warm while you finish the dish.

5. 5

   To prepare the egg foo yong: Drain the vegetables well.

6. 6

   Place the eggs and soy sauce in a bowl and beat until thoroughly combined.

7. 7

   Stir in the vegetables.

8. 8

   Heat the canola oil in a small skillet over medium heat.

9. 9

   Pour the egg mixture into the pan, cover, and cook for 5 to 7 minutes, or until a knife inserted into the center comes out clean.

10. 10

    Scoop the rice onto a plate, top with the egg foo yong, and pour the gravy over the top.

11. 11

    Egg foo yong is a kind of omeletdry, more like an Italian frittata than a French omeletfilled with veggies and sometimes meat, fried in a pan, and served with gravy.

12. 12

    Popular wisdom says it was invented by Chinese-American cooks in the 1930s, but actually it does have genuine Chinese origins.

13. 13

    In any case, it is a classic Chinese-restaurant dish in the United States.

* Per serving · 4 servings · Values may vary.

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