Turn Chinese Leftovers Into Egg Foo Yung… Yum!

Yesterday I was all about dirty ramen and today I will show you how to take those Chinese leftovers and turn them into egg foo yung fast and easy. In other words, lazy dirty ramen egg foo yung, LOL. But you can do this with almost any sad next-day Chinese food as long as it has not been deep fried. 

My mom taught me that the best way to re-cook pretty much any kind of leftovers is to fry it in butter. That said, I heated some canola oil first in a hot cast iron pan and then added some butter. 

Take out your leftovers and add them to the pan.

Leave them a while to brown on one side. 

Whisk up two eggs and add them to the leftovers, spreading it everywhere to make sure everything is covered.

If you want it to be more like an omelette and traditional egg foo yung, use a non-stick pan and put the leftovers in a bowl and stir in the eggs. Then add it to the hot oil. 

I like to cover mine with a lid to make sure everything is nice and hot. 

The eggs will swell and everything will kind of look like a frittata. 

I tried to flip mine over but did not succeed. Who cares? It’s just appearances. All I care about is flavour.

A fabulous ooey gooey mess of flavours! I told you it was quick and easy. I never said it was pretty.

You could always turn the leftovers into a more pancake-like dish by adding some flour to the leftovers with the egg and then making small parcels with a 1/2 cup measuring up, cooking them on a grill individually.

But when you are in a hurry and super hungry, this is the way to go. I had it for dinner last night and loved it! Total comfort food without a lot of fuss or muss.