You might recognize this recipe as something like Egg Foo Young. (It’s a young cousin to that dish.) None of us remember when it became known as Egg Foo Daddy, but for as long as we can remember that’s what we’ve called it. John has always made it with the kids when we have leftover Chinese food. And we’ve even been known to order more than we’ll eat just so there will be leftovers.
Here’s how to make it:
Use leftover fried rice or chow mein – just about anything works. And in our opinion, the more savory the better!
Mix in 1 egg for each 2 cups of Chinese food, adding about a tablespoon of flour. Mix well.
Heat about ¼” oil in a heavy frying pan. Drop mixture, by heaping tablespoons, to make patties. Fry until they’re golden brown and crispy.
Immediately drain the patties on a paper towel when you take them out of the frying pan.
Serve with a few fresh veggies and your favourite dipping sauce.
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Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good!
Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what?
As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything!
Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie.
(Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!)
John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah.
And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb!
I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!
You might recognize this recipe as something like Egg Foo Young. (It’s a young cousin to that dish.) None of us remember when it became known as Egg Foo Daddy, but for as long as we can remember that’s what we’ve called it. John has always made it with the kids when we have leftover Chinese food. And we’ve even been known to order more than we’ll eat just so there will be leftovers.
Serve with a few fresh veggies and your favourite dipping sauce.
Paladini Potpie 
July 6, 2012 at 11:37 am
Simple & quick directions; sounding good!
July 6, 2012 at 11:21 pm
Thanks Darlene!
July 7, 2012 at 8:21 am
I absolutely love this recipe! It is so much better than just simply microwaving old chinese food! It is delicious!
July 8, 2012 at 5:09 pm
Looks yummy! I’ll have to try this the next time I have Chinese leftovers!
March 27, 2018 at 2:26 pm
Happy to see I was not the 1st to think of this. Not sure what to make for dinner but had left over fried rice in fridge and a few eggs that needed to be used. First thought was fried rice egg foo yung! Sounded good to me and when I searched on Internet I was happy to see someone else had the same idea. Love my Egg Foo Mommy!! I did make the gravy to pour over my patties.