I can indulge myself by smotherimg the patties in gravy, substituting an envelope of dry gravy mix instead of making the gravy from scratch with fat and flour. Gravy.....at an unbelievable 4 carbs per 1/4 cup..and almost no fat.....I now use no-sodium gravy mixes. If you're not concerned with carbs, serve the patties with steamed or fried rice or lo mein noodles and /or a salad for a satisfying quick supper.
Feel free to change the meat to chicken, shrimp, or just about anything, but stick with pork or chicken gravy. If you can score some leftover Chinese-style roast pork to use, all the better.
Prepare the gravy: use a packet of chicken or pork gravy mix and make as directed, using 3/4 c. broth or water, and adding 2 TB soy sauce as it thickens. Have the gravy prepared and rice hot before you fry the eggs.
In a big bowl beat 5 eggs well while 1/3 c. vegetable oil is heating in a large skillet over medium-high heat. To the eggs, add 1/2 c. (cooled) diced ham, roast pork, chicken or whatever, 1/2 c chopped onion ( not diced finely, just chopped up) 1/4 c. chopped green onion tops, 1/2 c. sliced or chopped water chestnuts , drained, 1 cup canned bean sprouts, drained, 1/4 tsp salt. When I use ham I like it a bit crispy, so I frizzle it briefly in a little hot oil and drain& cool briefly before adding to the egg mixture.
Using a 1/4 c. measure, drop portions of the egg mix into the hot oil and fry until golden and crispy on both sides, turning once. If your oil is hot enough it will sputter and sizzle when poured in the pan. Cook a minute or two on each side., just be sure the centers are firm. Drain briefly on paper towels. Serve hot, with the gravy and extra soy sauce. This will make about a dozen 4" patties and serve about 3-4 people. I usually make them twice that size. If you have a few patties left, freeze or refrigerate. Nuke them a few seconds to warm, then repurpose as a breakfast sandwich.
