Egg Foo Young Pie

Okay, you are going to LOVE this! You know how the best part of Thanksgiving is the sandwich the day after? Well, THIS dish is the best part of having Chinese take-outs! I came up with the idea from a dish I used to love as a child called Egg Foo Young - similar but changed up a bit, this has many, many possibilities.

This recipe works with any combo of Chinese food leftovers you have. Just make sure if any of the leftovers contain a lot of sauce, you'll want to remove the meat/veggies from that particular dish before adding it in with the filling ingredients for this pie. Tonight the leftovers I had on hand to work with were crispy honey glazed chicken, sweet and sour chicken, two egg rolls and about a cup of fried rice, plus another cup of white rice.

Here are the instructions for this amazing dish that I promise, once you make it - you'll be sure to order extra Chinese every time to insure leftovers so that you can make this Egg Foo Pie again and again.

EGG FOO YOUNG PIE
Leftover Filling:
1 refrigerated pie crust
3 cups leftover Chinese food, chopped
1 cup white rice
Custard filling:
3 eggs + 1 egg yolk
1 cup milk
1 T. flour
1 T. soy sauce
 Gravy:
2 tablespoons Sweet chili sauce
2 tablespoons Hoisin sauce
2 tablespoons Sweet & sour sauce
1 tablespoon soy sauce
1 cup cold milk
1/4 cup butter, melted
1 package Hollendaise sauce mix, highly recommend Knorr brand!
Topping:
Crunchy chow mein noodles
2 - 3 green onions, sliced on a diagonal

Instructions:
Preheat oven to 350-degrees.
Gently lay out refrigerated pie crust dough into a pie plate. No need to flute edges, as we will fold them over the filling in a rustic stil after the filling has been added.

Empty Chinese leftovers onto cutting board, again, make sure if any of the leftovers contain a lot of liquid, such as a sweet & sour sauce, to remove the meat/vegetables from the sauce and discard the sauce. Chop all of the leftovers together into small bite-size pieces, approximately 1" chunks. Put the leftovers into a microwave safe bowl and heat just until warmed through.

Pour the warm leftovers into the pie crust and spread out evenly across bottom of pie. Crumble the white rice evenly over the top of the leftover filling. Top with the grated cheese.

In medium-size bowl whisk together 3 eggs, 1 yolk, 1 cup milk, 1 tablespoon flour and 1 tablespoon soy sauce. Pour egg mixture evenly over filling ingredients.

Gently fold back pie crust edges up over filling. Pinch together any folds in the dough as you go, for a rustic edge.

Bake for 55 minutes or until top of pie is golden and eggs have set.

Check the crust about 30 minutes into the baking, if edges are already golden, cover with pie ring or foil trim to protect so the crust does not burn before the eggs have set.

Gravy:  In a small saucepan whisk together 1 cup cold milk with 1 tablespoon soy sauce and 2 tablespoons each; Sweet chili sauce, Hoisin sauce and Sweet & sour sauce, add in Hollendaise sauce mix and whisk until smooth. Add 1/4 cup melted butter and whisk sauce over medium heat until thickened and bubbly.

Pour gravy over slices of Egg Foo Pie. Top with crunchy chow mein noodles and chopped green onion. Because you'll have different leftovers each time, depending on what you order - you will have fun playing with the different combos.

'Confucious say:  Man with one chopstick go hungry'
(You'll want to show up for this meal with a fork in each hand!)