Egg Foo Yung, Ham Fried Rice, Coconut Chicken Fingers - Linda Chipman

Egg Foo Yung

8 large eggs, beaten

1 cup thinly sliced celery

1 cup finely chopped onion

1 cup fresh bean sprouts

1/2 cup diced fresh mushrooms

1/3 cup of cooked crumbled ground beef

1/3 cup of cooked chicken

1/3 cup of cooked pork sausage

1 teas. salt

1/4 teas. pepper

To save time, I sauted the chicken, beef and sausage together instead of cooking it separately and it worked just fine. Put the eggs in a large bowl and stir slightly and then add everything else including the meat. Heat some oil in a large frying pan. Use 1/2 cup of the mixture at a time and pour in the frying pan like little pancakes. Four or five will fit at a time. Cook on medium heat until lightly brown and then turn over. Take out of oil and keep warm in a 9x13 pan while you are cooking the rest.

Sauce for the above:

4 teas. chicken bouillon or 4 bouillon cubes

3 cups of hot water

1 Tbsp. white sugar

4 Tbsp. soy sauce

12 Tbsp. cold water

3 TBsp. corn starch

Dissolve the boullion or cubes in the hot water. Stir in the sugar, soy, salt and pepper. Add the water to the corn starch and stir until smooth and then add to the water mixture. Bring to a boil and boil for just a few minutes until it thickens. Serve over the patties.

Coconut Chicken Fingers

12 chicken fingers

1-2 eggs

1 cup flour

1 cup sweetened coconut flakes

1 cup of seasoned bread crumbs

Stir the eggs. Mix the coconut and crumbs together.You will have three bowls: One for the egg one for the flour and one for the coconut/bread crumb mixture. Dredge each piece of chicken in the flour then the egg and then the coconut stuff. Place on a baking sheet that is covered with foil and sprayed with Pam. Bake in a 450 degree oven for about 15 minutes or until juices run clear. Don't over cook. Serve with sweet and sour sauce or ranch dressing.

Ham Fried Rice

4 eggs

1 green pepper diced

1 bunch of green onions diced

1 cup of celery thinly sliced

2 cups of finely chopped ham

4 cups of COLD or day old rice ( you can use either converted or sticky rice but I prefer the sticky rice

soy sauce to taste

In an electric frying pan or wok scramble the eggs in a little bit of oil and then take them out of the pan and set aside. Add a little more oil and saute the peppers, onions, celery and ham until tender. Add the rice and eggs back in and shake on soy sauce to taste. Turn to low and cook until heated through.