Egg Foo Yung Breakfast

• 1 cup cooked white rice
• 1/4 cup chopped onion
• 1 teaspoon soy sauce
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas
• 1 tablespoon butter or margarine
• 1 cup water
• 1 tablespoon cornstarch
• 1 package (3 ounces) Oriental-flavor ramen noodle soup mix with seasoning packet

1. In a large bowl, combine rice, onion, soy sauce, parsley, sugar, salt and ginger; mix well. Stir in eggs and peas. Carefully shape mixture into four patties. In a skillet, melt butter over medium heat. Brown patties on both sides, about 5 minutes total. Meanwhile, in a saucepan, bring water, cornstarch and seasoning packet to a boil. Reduce heat to low; add noodles. Cook and stir for about 5 minutes. Serve over patties.

white rice, onion, soy sauce, parsley flakes, sugar, salt, ground ginger, eggs, frozen peas, butter, water, cornstarch, packet

Taken from www.tasteofhome.com/recipes/egg-foo-yung-breakfast/ (may not work)