Rachael Ray Easy Egg Foo Young Recipes

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EGG FOO YUNG



Egg Foo Yung image

Rachael Ray makes her own Chinese-style pork sausage for her oversized vegetable and protein omelets.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 1/2 cups chicken brodo or stock
1 cup white basmati rice
2 tablespoons chopped chives
2 tablespoons chopped cilantro
1/4 cup edible flowers, optional, for garnish
4 tablespoons high-temperature oil
10 to 12 asparagus, trimmed of tough ends and sliced on a bias into bite-size pieces or 1 small bunch broccolini, halved lengthwise for larger pieces
2 carrots or 4 baby carrots, scrubbed and cut into julienne or matchsticks
1 bunch scallions, thinly sliced on a long bias
1/2 cup mung bean sprouts
Salt and Sichuan pepper or white pepper
6 eggs
About 1/4 cup toasted sesame seeds
1 cup chicken brodo or stock
2 teaspoons cornstarch plus 2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons Shaoxing or fino sherry
1 tablespoon toasted sesame oil
1 teaspoon ground Sichuan or white pepper

Steps:

  • For the rice (if making): Bring chicken brodo to a boil in a small saucepan over medium-high heat, stir in rice and bring to a simmer. Cover with a tight-fitting lid, reduce heat to medium low and cook until rice is tender and fluffy, 15 to 18 minutes. Keep warm in the covered saucepan until ready to serve. Top with chives, cilantro and edible flowers, if using, right before serving.
  • For the pork: Heat a 12-inch skillet over medium-high heat, add oil and brown pork and crumble. Add salt, pepper, sugar, soy, garlic, ginger and fennel pollen and toss 2 minutes. Add rice wine or sherry and let it absorb, then transfer to a bowl. Wipe skillet and return to heat.
  • For the vegetables and omelets: Add 2 tablespoons oil to the skillet and about half of the asparagus, carrots, scallions and bean sprouts. Season with salt and pepper and cook to soften, 1 to 2 minutes. Whisk up 3 eggs and pour over vegetables, tilting the pan to fill in the holes. Top with half of the cooked pork and cover the pan with a silicone lid or foil or kitchen tray. Cook for 2 minutes until the eggs are set, then uncover and fold the omelet in half. Slide out of the skillet onto a serving plate. Repeat with remaining ingredients.
  • For the gravy: Place brodo in skillet and heat. Whisk up cornstarch with water and add with soy and rice wine or sherry, sesame oil and pepper. Thicken to lightly coat spoon.
  • Serve omelets with a side of rice topped with gravy and lots of sesame seeds.

RACHAEL RAY EASY EGG FOO YOUNG



Rachael Ray Easy Egg Foo Young image

Make and share this Rachael Ray Easy Egg Foo Young recipe from Food.com.

Provided by GingerlyJ

Categories     Chicken Breast

Time 20m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 15

12 eggs
4 ounces thinly sliced deli chicken
4 ounces shiitake mushrooms, stemmed and thinly sliced
1 cup fresh bean sprout
1 cup shredded baby bok choy
1/2 cup shredded carrot
1 bunch scallion, thinly sliced
1/4 red bell pepper, very thinly sliced
one 1-inch piece fresh ginger, peeled and grated
1 large garlic clove, grated
salt & freshly ground black pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari
1 teaspoon hot sauce

Steps:

  • Preheat a griddle over medium heat and brush it with some oil.
  • Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
  • Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
  • Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
  • Put 2 pancakes on each plate and top with the gravy.

EGG FOO YOUNG



Egg Foo Young image

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

Steps:

  • In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
  • Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g

KETO EGG FOO YOUNG



Keto Egg Foo Young image

Fresh veggies and ham are sauteed with ginger, then folded into beaten eggs and cooked up like little omelets. Use bacon or chicken, or any meat you prefer. Serve with soy sauce, if desired.

Provided by Carol Irwin Cameron

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 8

Number Of Ingredients 10

3 teaspoons vegetable oil, divided
1 slice fresh ginger root, minced
6 green onions, chopped
1 stalk celery, sliced
2 cups bean sprouts
2 mushrooms, sliced
1 green bell pepper, chopped
¼ cup chopped cooked ham
1 teaspoon salt
6 eggs, beaten

Steps:

  • Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
  • In a large bowl combine beaten eggs and vegetable mixture.
  • Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 3.5 g, Cholesterol 141.9 mg, Fat 6.3 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 404.1 mg, Sugar 1.7 g

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