Egg Foo Young

Egg Foo Young is a Chinese egg omelette dish made with vegetables like carrots, peas and bell peppers with an easy gravy topping.

We love easy Chinese recipes in our house including Classic Chinese Chow MeinChicken Lo Mein and Easy Mongolian Beef and this Egg Foo Young is the perfect, easy recipe to round out your favorite Chinese takeout meal made at home.

Egg Foo Young
 Egg Foo Young

Egg Foo Young is sort of the classic leftovers meal made into a restaurant favorite. At our local Chinese restaurant the classic egg version of the dish comes out with a different assortment of ingredients mixed in almost every time we go.

I’ve asked our favorite waiter (who puts up with our circus of a family) why the fillings change and he explained to me that Egg Foo Young is a leftovers recipe and that when they have more or less of certain vegetables they just adjust the filling to what they have.

So if you’re asking yourself what makes this Chinese omelette dish stand out? The fillings, the slight umami flavor from the soy sauce in the mixture and the sesame oil the egg mixture is cooked with. You don’t need a lot of ingredients to take a classic omelette from a breakfast dish to this Chinese restaurant favorite.

It also seems that the fillings can be regional just as the name is. When I first started recreating the recipe at home I looked up all the fillings and styles of cooking the dish and found there are even name variations for Egg Foo Young (just like Moo Shu Pork) including Egg fooyung, egg foo yong, egg foo yung, and egg fu yung.

Long story short, don’t skip this recipe if you don’t have one of the vegetables in the list. Simply swap it out.

Vegetarian Egg Foo Young

Vegetables used in Egg Foo Young:

  • mushrooms
  • green onion
  • peas
  • carrots
  • bell pepper
  • water chestnuts
  • bamboo shoots
  • bean sprouts

On top of the wide options of vegetable mix-ins I guarantee your local restaurant has options that aren’t vegetarian. You can mix in any leftover meats you have as well. Just made sure the meat is cooked ahead of time. This dish cooks so quickly raw meat would stay raw by the time the eggs were cooked.

Meats used in Egg Foo Young:

  • chicken
  • Chinese sausage
  • roast pork
  • shrimp
  • beef
  • ham
  • lobster

Now let’s talk Gravy. I personally am not on team gravy when it comes to Egg Foo Young. But my husband LOVES it. Here’s a classic and beyond easy gravy to add to the top of your dish if you’re team gravy

Egg Foo Young Gravy:

  • 1 cup chicken stock
  • 2 tablespoons light soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon cornstarch
  1. Add everything to a small sauce pan and whisk well before the liquid heats up.
    Cook and whisk until thickened.

Egg Foo Young With Gravy

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Egg Foo Young

Egg Foo Young is a Chinese egg omelette dish made with vegetables like carrots, peas and bell peppers with an easy gravy topping.
Yield 6 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Chinese
Author Sabrina Snyder


  • 8 large eggs
  • 1/2 yellow onion chopped
  • 1/2 cup carrots chunks chopped and steamed
  • 1/4 cup green peas
  • 1/2 cup green bell pepper chopped
  • 1/4 cup bean sprouts cut in half
  • 1 tablespoon light soy sauce
  • 3 tablespoons sesame oil divided


  • Add the eggs, onion, carrots, peas, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine.
  • In a large skillet heat 1 teaspoon of sesame oil at a time for each pancake you cook on medium heat
  • Add about ⅓ cup of mixture per pancake and cook for 3-4 minutes on the first side and 1-2 minutes on the second side.


Egg Foo Young Gravy:
1 cup chicken stock
2 tablespoons light soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
Add everything to a small sauce pan and whisk well before the liquid heats up.
Cook and whisk until thickened.


Calories: 170kcal | Carbohydrates: 2g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 248mg | Sodium: 263mg | Potassium: 148mg | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 13.1mg | Calcium: 39mg | Iron: 1.4mg
Keyword: Chinese food, egg, Egg Foo Young, omelette

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Sabrina,
    Can you please send me a link to your Chinese Veg fried rice. There is some ingredient(s) in this that has a distinct flavor and I don’t know for the life of me what it is. And the restaurant Ling Garden here in NW Portland (OR) used to make it…the father retired and it’s not same??

  2. This Veg egg fu yung recipe with the gravy was exactly what I have been looking for. Thanks to Sabrina Snyder.
    I’ll look up her website for Chinese Veg fried rice.

  3. Wow, this recipe is super easy and my husband LOVED it!!! 5 stars!!! Unfortunately I used regular soy sauce and was looking for tamari but Walmart didn’t have it. Yes, regular Soy sauce is too salty; but light soy sauce would be best (as listed on the recipe). Thank you for sharing it. Oh, seems that with 8 eggs I need to add more vegetables because the egg was runny in the pan. The gravy is delicious and perfect recipe. This one is a keeper!!

  4. I was wondering if I could use leftover chicken chow mein? It has a protein and veggies, I was just thinking of draining off excess liquid before adding it to the eggs. Do you think this would work? I’m not planning on making the gravy just using some soy sauce after it’s all cooked if I need more seasoning.

  5. Out of curiosity I wanted to know what goes into egg foo young. I’d never thought it was authentically Chinese, because of the gravy; which is a north American or European item. The recipe at this web-site confirms my suspicions. While I don’t myself like gravy, I don’t object if others do. Although I’m not a vegetarian, I’ve cut back on meat. For my part, it’s easy to overdo on. It is a flavor food: not the main course. I eat meat a couple times a week, because of its high B12 and complete protein. Contrary to the idea that Mexican cuisine with its rice and beans provide complete protein, historically its been those two plus corn and squash. (I most times use frozen.) I am not only happy, but also pleased to have found this recipe and to learn about its history too.

    1. I love that you are not only cooking non-traditional foods but you are also learning about where they come from as well! This is awesome, Thank you Roger!

  6. I think your recipe is an excellent one. To me it’s very clear that there are many mix and match (or not) options as to ingredients – you shouldn’t have to apologize to those who don’t realize this. I put a little toasted sesame oil in the egg mixture and in the gravy mixture then fry in a neutral oil (avocado). Yum!

  7. Does this recipe serve 4?
    And when do the carrots and the sprouts go in – the carrots surely with the other veg in the main mix, and the sprouts towards the end.
    Unless I’m missing something they were left out?
    The recipe looks great otherwise, but it would be much easier to follow if all the ingredients were listed right at the top of the page – so many descriptions and so much discussion before you actually find the ingredients list!

    1. Thanks for catching that. I’ve edited it to read correctly. I didn’t end up using mushrooms in this recipe.

    1. If you are on a strict diet, I would suggest using your own calculator for nutritional information. The one in the recipe card is a plug in that calculates based on the ingredient list.

    1. Yes, you can substitute with white wine, brandy or dry vermouth. Even vinegars would work although any substitute might adjust the original flavor a bit. Good luck!

  8. Wow I just made Egg Drop Soup in less than 10 minutes! Amazing taste!!!All your recipies are spot on in directions and your comments! Winner!

  9. I have always made my egg foo yung with mushrooms. I always precook them so they do not liquify the eggs by going watery. As noted by another comment made this recipe needs seasoning.. 1 grated garlic clove and 1/4-1/2 tsp grated ginger along with black pepper to your taste.

  10. I’m trying this recipe for dinner tonight. Just one question, what measurement amount is it for the mushrooms?

    1. I’m so sorry, my final testing of the recipe didn’t include mushrooms and it looks like I forgot to take it out in the instructions portion. Feel free to leave them out too or if you want to use them, inlcude 1/2 cup chopped mushrooms. I just found that they released too much water in the 2nd to last testing that’s why I decided not to use them. Hope this helps!

  11. I am going to try this recipe it looks great. I have been so disappointed with the egg foo young in the south west it is so different than what I grew up with on the north east. The egg foo young in the south west is awfully it has a bread/muffin like consistency without any indication of eggs at all. My husband and I are longing for some good Chinese food.

  12. Sabrina,
    I tried making your gravy from this recipe. I whisked and cooked this for at least 20min, and it would never thicken. It only turned brown, the color of tea. You instructions kept me wondering! Should it come to a boil, first? How high should the heat be? How long should it take?
    Can you give further instructions, on how to cook this gravy?

    1. It sounds like your heat might have been too low. You’ll want to have it over medium heat and it should take about 10 minutes to make. Hope this helps!

      1. If it doesn’t thicken, you can add 1 tsp. of cornstarch and 1 tsp. of water mixed into slurry, then added to the sauce.

  13. This recipe was not too badd in my opinion you need an extra half a cup of bean sprouts, some seasoning added to to egg mixture 1/2t garlic powder and 1/4t ground black pepper. All in all this was a great recipe, tysm for sharing it here.

  14. Sabrina, you are my hero(ine)!!! I cannot tell you how long I have been looking for an Egg Foo Young recipe-especially without napa cabbage or bok choy-as it is served in Central GA at EVERY restaurant, as they claim that it “Can’t be made without it” although I grew up without ever having it served with cabbage in the Midwest!!! Anyhoo, I am beyond thrilled to try this recipe “House style”!!!! Thanks SO MUCH for this and all of your fabu recipes!! Will let you know how this turns out!