Vegetable Egg Foo Young

Instructions

1. 1

   Cook the rice.

2. 2

   Whisk the eggs with 1 tbsp soy sauce, then fold in the sprouts, chopped mushrooms, shredded carrot and most of the sliced green onions.

3. 3

   Heat 2 tbsp oil in a nonstick skillet over medium-high. Ladle in 1/2-cup portions and cook 2-3 minutes per side until puffed and golden. Repeat with the remaining oil.

4. 4

   For the gravy, simmer the broth, remaining soy sauce, hoisin and cornstarch (stirred into 2 tbsp water) 2 minutes until glossy.

5. 5

   Serve the patties over rice with gravy spooned on top and the rest of the green onions.