My Own Version of Egg Foo Young

This is a great dish for both brunch and dinner. Soft scallops are a great match with green onion omelet. If you like, you can change scallops into any other ingredients ex: ham, beef, or extra vegs. etc.

yummy im really not a fan of egg foo young but it was good

My family's version of this classic dish.You could replace the rice with fried rice, or with rice mixed with garlic powder.Stir-fry the eggs with sesame oil for a boost of aroma. Recipe by Akkorin mama

I tried out a lot of recipes for Egg Foo Young, but they were too rich for me. So I made a light and simple version.If you cook the egg too much, it won't get puffy and creamy. Keep in mind that the egg will continue cooking in residual heat, so adjust the cooking time.You can use imitation crab sticks or canned tuna instead of crab meat. Adding bamboo shoots will make it even more authentic! Recipe by Keyua

I don't like vinegar but I like gentle sweet-and-sour flavours.I looked at a lot of recipes and I created my own using just a tablespoon to measure the ingredients. It is easy to remember!If you don't like vinegar or when you think your crab omelet and garlic chive omelets lack something, give this a try.Stir and heat the sauce at the same time!If the sauce thickens too much, add a little water!I pour this sauce on omelets in my lunch box. The rice never becomes soggy and the sauce stays shiny until lunch time.It is tasty after it has cooled.With this sauce you can cut down on seasoning the egg. Recipe by Shijimi24

I've searched many Egg Foo Yung recipes and combined ingredients and methods to derive this chicken recipe. I LOVE Egg Foo Yung and I think this recipe stacks up against order-out recipes. (1 cup of diced shrimp can be substituted for chicken for a delicious Shrimp Egg Foo Yung.)(Great Value ingredients are the Walmart brand.)Recipe makes about 10-11 patties (5-6 inches each). I fry 1 pattie at a time in a small fry pan but more patties can be fried at a time with a large fry pan. Oil in pan should be about 1/8 in thick.

Fry omelette with prawns, BBQ pork and onions. One of my favourite style of cooking egg, its very delicious and aromatic.

I love Egg Foo Yung since I was a kid, when my parents would have this Chinese dish every Friday night it seemed from the local restaurant. So I decided to try my hand at making this tasty dish.

I grow up eating tons of egg foo yo(you)ng because my late father loved it so much. You can use meat, veggies, or even tofu for this dish. We love to eat this with thickened sweet and sour sauce. It brings good memories and laughter of days gone by.Whenever I have plenty of spring onions, I usually make this dish. I am thankful because my family eats pretty much what I cook. They are not picky (okay, maybe on certain items, but we all have our own preferences), luckily! And we all love this dish. I'm quite sure they won't complain if I cook this seven days in a row.This recipe yields about 8-10 egg foo yong (I used 15 cm pan for this).#givingthanks

This is a super simple recipe that kind of reminds me of a deconstructed egg roll. It comes together quickly and makes a good, light lunch. This is the base recipe I start with usually, then from there I'll throw in whatever extra veggies I have on hand (peas, mushrooms, peppers, etc.). If you want it to be more filling, you can stir in some cooked grains to it (like rice or quinoa). This also is good for meal prep and reheats very well.

I made this egg fried rice for my hubby and it turned out awesome and my hubby enjoyed it very much and I became so happy so I want to share this delicious recipe to all of you. #RamadanSpecial

Ever since I was a child, I liked to putter around in the kitchen. Sometimes I watched my late mom cooking. Most of the time she asked me to do this and that. I can still hear her voice telling me to peel or chop something. Growing up, I was blessed with a warm family and a home full of delicious dishes. My mother was always cooking something. Spicy rendang, stir-fry, seafood dishes, oh, how I'the love to return to that state of bliss when my parents were still alive and we could have a normal dinner together, chatting about mundane stuff.I am grateful for those memories. Now I am passing them to my kids. They are no stranger in the kitchen and in a way I am happy because my mother would love this.I learned (and am still learning) cooking by trial and error. The internet has opened my eyes to plenty of food around the world, but sometimes I yearn for the familiar, like this sweet and sour sauce. Being an Asian, we naturally collect tomato and chili sauce sachets from take-outs so we always have some around the house.#givingthanks

Me and my girlfriend love azumas Japanese restaurant. Especially the fried rice. So I brought azumas home to her.

#CHINESEGo to my kitchen and find out CHICKEN WONTONChinese mjhe itna pasand hai ke hamare yeha surdi na hotey hove bhi mera menu incomplete hota

#Ga24# अंडाRecipe. No 3.मैंने ये अंडा करी पराठा प्लेन के साथ खाई बहुत ही अमेजिंग लगी खाने मे इस स्टाइल से बनाने के लिए टॉय तोह बनता है आप भी बनाये औऱ फॅमिली के साथ एन्जॉय करे.

my family loves this reciperecipe

Very easily made..always a heat dish for the guests

#goldenapron3#Week1#Rice#Butter#Eggs#Onion

Quick and easy egg salad recipe and positively delicious!

Again this is my husband favourite breakfast, hot chicken noodles soup to start the day on an empty stomach😍

Healthy Version of Chinese fried Rice

I was too lazy to go to the market shopping after I coached a double header baseball game, so I had leftover rice & this idea popped into my head...lol

#5pm

I wanted to have some fried rice with my soup so I made some. Adapted from a recipe I found online. It’s very oniony and kinda garlicky. Smells good.

My poor hubby had lost his appetite because the weather was so hot every day, so I made him his favorite donburi (rice bowl). In order to encourage his appetite, I went easy on the amount of rice and served him some tempura and cold udon noodles too to make his favorite combination lunch.Usually the chicken and onion are simmered from the start, but my mother taught me that simmered dishes are better if they are stir fried first, so I adapted that advice to making oyako don as well. Recipe by uko1029

Chinese indonesia food tipically.. ❤😘 it might be look like okonomiyaki but it's different

Egg and Onion Stir-Fry is a quick and easy dish made with soft scrambled eggs and savory onions. The sweet onions and rich eggs create a delicious, comforting meal that goes perfectly with rice. It’s a simple, flavorful option for any time of the day! Enjoy!