heathly cooking, Less than 30 minutes from start to finish, what you can do with a left over
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Egg foo yung

  To me it’s all about using what you have to make an easy meal. This turned out more than good plus I think it was not over loaded with calories. We had left over fish…is there such a thing?……I cooked extra this time just for leftovers. 🙂  Plus we had leftover white rice. So…. Here we go…….

  • Cooked fish around 1-2 cups broken into pieces
  • 1 cup cooked rice
  • 1 cup frozen peas
  • 1 teaspoon sesame seed oil
  • 2 tablespoon oyster sauce
  • 6 eggs
  • Oil to fry in or cooking spray for less calories

My measurements for fish and rice are not exact, but you get the idea. Everything else I measured. 

Break up the fish in a medium size bowl, add rice and mix so it is about fifty fifty with a bit more fish than rice. Put in everything else except eggs. Mix well……in a separate bowl crack eggs and beat them, pour over the fish and rice mixture. Stir well. Heat a skillet add oil to coat the bottom or spray with non stick. Turn the heat up to medium high, dropping the egg mixture into the pan in a heap,pushing to spread out just a little, about the size of a small pancake, I left the patties thick in the middle, cook until brown and flip. That was it. No sauce just ate them like this. Very yummy. 

 This is what the mixture looked like before cooking. No flour needed. 

Oyster sauce can be found in most stores in the Asian aisle section. Keeps for a long time in the refrigerator. 

As always we hope you enjoy 

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