Hazel's Egg Foo Young Recipe Recipe

Name: Hazel's Egg Foo Young Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bag shrimp, fresh or possibly frzn; 2 bunches green onions; 1 can bean sprouts; 1 can mushrooms; 8 lg. Large eggs; 2 cans chicken broth; 2 tbsp. corn starch; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 c. rice; 1/2 c. water; Soy sauce; 2 tbsp. veg. oil

Servings: persons

1 pound bag shrimp, fresh or possibly frzn
2 bunches green onions
1 can bean sprouts
1 can mushrooms
8 lg. Large eggs
2 cans chicken broth
2 tbsp. corn starch
1/4 teaspoon salt
1/4 teaspoon black pepper
2 c. rice
1/2 c. water
Soy sauce
2 tbsp. veg. oil

1
Beat Large eggs and season with salt and pepper.
2
Add in minced green onions and stir well.
3
Drain bean sprouts and mushrooms; add in to mix.
4
Clean and devein shrimp.
5
Add in shrimp to mix.
6
Stir in well and set aside.
7
Pour broth into sauce pan and heat.
8
Mix corn starch with 1/2 c. water, and add in to broth, stirring constantly.
9
Add in a few drops of soy sauce for color; set aside.
10
Cook rice.
11
Heat veg.
12
oil in large skillet or possibly wok.
13
Spoon mix into pan and fry into patties; cook till thoroughly done.
14
Serve patties over rice.
15
Top with brown sauce and soy sauce.
16
You may substitute chicken, beef or possibly pork instead of shrimp.

1297

kcal

Calories

Fat

111

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound bag shrimp, fresh or possibly frzn, 2 bunches green onions, 1 can bean sprouts, 1 can mushrooms, and more.

Yes, Hazel's Egg Foo Young Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazel's Egg Foo Young Recipe

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