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Egg Foo Young



From the kitchen of Jaime Barkwell



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A scoop of rice is topped with a veggie omelet and spoonful of tomato sauce.



RICE

Make white rice (1/2 c a person?) according to package directions.


SAUCE

In a saucepan, bring to a boil:

1 can tomato sauce

1 can small young peas, drained

little ginger

little sugar

Simmer on low for a few minutes.


OMELET

Chop veggies such as:

peppers

onions

shredded carrot

You can use any veggies you want.


In a pan, saute:

chopped veggies

olive oil

1 beef bullion cube- mash when softened enough to do so.

Season with salt & pepper.


In a large bowl:

eggs (2 per person)

Whisk.

Add:

sauteed veggies

ham (cold cuts or leftover baked ham), cut into small pieces

Stir.


In a frying pan:

oil or butter

1 ladle full of egg mixture

Continue cooking omelets until egg mixture is gone.


TO SERVE

Put a scoop of white rice in a bowl.

Top with 1 omelet .

Spoon a generous amount of tomato sauce on top.







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com