Yes, we have an Egg Foo Yong recipe you can keep in the freezer!

2 tbsp vegetable oil
3 eggs
1 cup bean sprouts (rinsed & drained)
1/2 cup cooked pork, chopped
2 tbsp minced onion
1 tbsp soy sauce

In a large skillet, heat vegetable oil. In a medium bowl, beat eggs, then add remaining ingredients, stirring well. Pour 1/4 cup of mixture into skillet, using a flipper to flip cooked egg on top of pork, to create a patty. Then flip to brown other side. Repeat 1/4 cup mixture at a time until done. Cool, wrap and place in freezer

On cooking day:

Remove Egg Foo Yong from freezer (do not defrost first) and heat uncovered over medium heat until heated through, about fifteen minutes. While heating, make sauce:

1 tbsp cornstarch
1 tsp sugar
1 tsp vinegar
2 1/2 tbsp soy sauce
1/2 cup water

Mix above ingredients for sauce in a medium saucepan. Heat over medium heat until mixture thickens and begins to boil. Be sure to stir constantly to prevent burning or uneven consistency. Allow to boil (while stirring) for one minute.