My all time favorite use of Thanksgiving leftovers is Egg Foo Yung. It allows me to use up leftover meat, veggies, rice and gravy; PLUS it's delish and doesn't taste at all like Thanksgiving!
Step 1: You Will Need...
For this recipe you will need:
1/2 cup Cooked [chopped]meat (i'm using turkey but you can really use anything or no meat at all)
1 cup Cooked Vegetables
1/4 cup chopped cooked onion
3 Tablespoons Soy Sauce
Cooking spray or oil
cooking mold (optional)
Saute the onions (and the veggies if you're using raw vegetables). Combine the cooked onion with chopped meat, veggies, onion, eggs and soy sauce.
Step 2: Technique
This dish till rise or fall on your cooking technique, so pay close attention! Get your skillet REALLY HOT. If this is your first time making egg foo yung consider using a cooking mold. I've been known to use the lid of a mason jar as a mold. If you happen to have cooking mold GREAT! If you don't have anything to use as a mold, don't panic. In lieu of a cooling mold use a 1/3 c measuring cup.
Step 3: Cooking Egg Foo Yung
Once your skillet is VERY HOT spray the cooking mold and skillet with cooking spray (or drizzle it with oil). Immediately spoon the egg mixture into the mold. If you're using a measuring cup (instead of a mold), pour 1/3 cup of the egg mixture into the hot skillet. Without a mold you'll need to use the edge of your spatula to keep the eggs from running.
Allow the mixture to cook for approx 3 minutes or until the bottom of the egg foo yung is golden brown and the egg is not runny.
Step 4: Turning the Egg Foo Yung
Once the first side is brown, remove the cooking mold and turn the egg foo yung over. Cook the second side until golden brown. Press each egg foo yung with a spatula to make sure that all of the egg is cooked at the center.
Step 5: Serve!
Heat leftover rice and gravy. Serve the egg foo yung over rice.
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