Sydney's Fried Rice and Egg Foo Yung

These were posted on the other blog but I decided they should go here too in case you wanted to try them!

Sydney’s Fried Rice:

2 cups cooked white rice
½ small white onion, or two medium scallions, chopped
¾ cup frozen mixed vegetables
2 TBSP olive oil
2 Eggs, lightly beaten
Soy sauce
Salt and pepper

1) 1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.

2) Reduce heat to medium and add vegetables to rice mixture. Cook 2-4 minutes until veggies are warmed through.

3) Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.

4) Add the eggs, and scramble until cooked firm.

5) Mix the eggs with the rice and vegetables, and sprinkle with salt and pepper. Stir.

6) Sprinkle very lightly with soy sauce and stir well, taste to see if it needs more. Do not add too much, it really needs very little.

Sydney’s Egg Foo Yung:
6 Eggs
¼ cup finely chopped green onions
¼ cups chopped mushrooms
½ cup already cooked frozen shrimp, thawed
1 TBSP soy sauce
Olive oil
Salt and pepper

Egg Foo Yung Sauce:

½ cup water
2 TBSP Soy Sauce
1 chicken bouillon cube

1) For the sauce, heat the water and soy until hot, crumble the bouillon cube into the water, stir. Keep warm over low heat.

2) Wisk the eggs in a large bowl, add salt and pepper to taste, soy sauce, stir.

3) Add onions, mushrooms, and shrimp (or any other meat you have on hand) to the mixture and stir to combine.

4) Heat a small pan over medium heat, add about 1 TBSP olive oil and then add half of the mixture to the pan, allowing eggs to set.

5) Cook about 4 minutes until the eggs are slightly brown. Flip with a spatula. Cook until eggs are fully cooked. Repeat process with the remaining mixture. Makes two large servings.

Serve with or over the fried rice, spooning the sauce over the dish, as desired.