In saucepan combine 1 1/2 cups water, soy sauce, & bouillon. Cook & stir until bouillon dissolves. Mix cornstarch & remaining 1/2 cup water. Stir into bouillon mixture. Cook until thickened. Set aside.
In bowl combine remaining ingredients except oil. Let stand 10 mins. Stir. In large skillet, heat small amount of oil. Pour about 1/4 c. egg mixture into pan to form each patty. Fry a few at a time. Serve hot with rice and sauce.