Egg Foo Yong

Directions

1. 1
   To prepare the gravy: Place the bouillon cube and water in a small saucepan and bring to a boil.
2. 2
   Combine the soy sauce and cornstarch, stir until smooth, then stir into the bouillon.
3. 3
   Cook over medium-high heat for 5 minutes, or until the mixture comes to a full boil.
4. 4
   Turn down the heat very low to keep the sauce warm while you finish the dish.
5. 5
   To prepare the egg foo yong: Drain the vegetables well.
6. 6
   Place the eggs and soy sauce in a bowl and beat until thoroughly combined.
7. 7
   Stir in the vegetables.
8. 8
   Heat the canola oil in a small skillet over medium heat.
9. 9
   Pour the egg mixture into the pan, cover, and cook for 5 to 7 minutes, or until a knife inserted into the center comes out clean.
10. 10
    Scoop the rice onto a plate, top with the egg foo yong, and pour the gravy over the top.
11. 11
    Egg foo yong is a kind of omeletdry, more like an Italian frittata than a French omeletfilled with veggies and sometimes meat, fried in a pan, and served with gravy.
12. 12
    Popular wisdom says it was invented by Chinese-American cooks in the 1930s, but actually it does have genuine Chinese origins.
13. 13
    In any case, it is a classic Chinese-restaurant dish in the United States.