Egg Fu Yung (Chinese Pancakes with Cabbage & Brown Rice)
Total time: 35 minutes
If you cook the rice with water or vegetable stock, you have a lovely vegetarian main course. The rice adds 'substance' to the egg although you really can't tell that it's there. The cabbage retains just enough crunch. They go together quickly if the rice is cooked in advance.
Ingredients:
- 1/2 cup brown rice, cooked, yielding 1 1/2 cups cooked rice, 90gr, 3.2oz
- 1 cup stock or water, 225gr, 8oz chicken broth
- 2 cups finely shredded cabbage, 140gr, 5oz
- 1 medium onion, 110gr, 3.9oz
- 1 rib celery, 50gr, 1.8oz
- 3/4 cup water chestnuts, optional, 100gr, 3.5oz
- 2 tbs soy sauce, 32gr, 1.2oz
- 6 eggs, 390gr, 13.8oz
- 4 tsp olive oil, 18gr, .64oz
Instructions:
- Cook brown rice in stock or water according to package instructions. (Or remove from fridge.)
- Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it.
- Finely chop onion, celery and water chestnuts.
- In large nonstick skillet heat 1 tsp olive oil and sauté cabbage, onion, celery and water chestnuts until cabbage is wilted and onions tender, 7 - 10 minutes.
- Put vegetables in a large bowl. Add rice to vegetables along with soy sauce and mix well. If rice was just cooked, let it cool a few minutes while you make the sauce - see below.
- In another bowl whisk 6 eggs.
- Add the eggs to the vegetable/rice mixture and stir well.
- In same skillet heat remaining 1 tbs olive oil over medium-high heat. When pan is hot drop egg mixture by 1/3 cupfuls into pan to form patties. Fry until nicely browned, 5 – 7 minutes. Gently turn and brown the other side.
- When done, remove to a platter and keep warm in 250F (125C) oven while you make the rest. Serve with the sauce on the side.
Sauce
- 1 1/2 cup chicken broth, 340gr, 12oz
- 1 1/2 tbs soy sauce, 24gr, 8.5oz
- 1 tbs molasses (brown sugar could be substituted ...not as good, but...), 50gr, 1.8oz
- 2 tbs cornstarch (maizena) dissolved in 2 tbs water, 16gr, .56oz
- Heat chicken broth, soy sauce and molasses in small pan over medium-high heat, stirring well to mix in molasses.
- When hot, stir in cornstarch to thicken. Keep warm while making pancakes.
Chicken Sesame Stir Fry to accompany Egg Fu Yung
Total time: 15 minutes
I just do one, just to have a little something on the side with the Egg Fu Yung.
1 - 2 chicken breasts, boneless, skinless depending on hunger or you could use 'chicken tenders' 150gr, 5.3oz
2 tsp olive oil 9gr, .32oz
1 tsp sesame oil 4.5gr, .15oz
1 - 2 tbs cornstarch (maizena, corn flour) 1 tbs: 8gr, 2.8oz
1 tsp sesame seeds 3gr, .1oz
1 tsp soy sauce 5.3gr, .19oz
Cut chicken into strips. Put cornstarch and sesame seeds into plastic food bag. Add chicken and toss to coat. Heat oils and soy sauce in nonstick skillet over medium-high heat. Add chicken and stir-fry 7 - 10 minutes, until done. Serve with Egg Fu Yung. Keep warm in the oven along with the Egg Fu Yung until ready to serve.
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Nutrition Information Recipe serves 2 |
Nutrition Information The Chicken Recipe serves 2 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
