Rice-A-Roni Egg Fu Yung

To be fair, I haven't made this in years, but Jeff really loved it way back when. This was a perfect recipe in our lean years where money was tight, but it was fun to dress up an ordinary box of Rice-A-Roni into something super delicious.

One box (6.25 oz.) Rice-A-Roni Fried Rice
6 eggs
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 cup water
1/8 tsp. black pepper
1 can (16-oz.) bean sprouts, rinsed and drained
1/4 c. sliced green onions
1/4 c. vegetable oil

Prepare Rice-A-Roni according to package directions. Cool. 

In a small saucepan over medium-high heat, bring 2 Tbsp. soy sauce, cornstarch and water to a boil, stirring constantly. Cook 1 to 2 minutes or until thickened. Set aside. 

In a medium bowl, beat eggs with pepper and remaining soy sauce. Stir in cooled Rice-A-Roni, bean sprouts and green onions. In a large skillet over medium to medium-high heat, heat 1 Tbsp oil. Spoon 1/2 c. of rice mixture into skillet. Spread to form a 6-inch circle. Cook 2-3 minutes on each side or until golden brown. Repeat with remaining rice mixture to form 8 patties, using remaining oil as needed. Serve with additional soy sauce or sweet and sour sauce, if desired.