Egg Foo Young

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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.

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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.

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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

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

Ingredients

  • 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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the eggs, onion, mushrooms, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine.

  2. In a large skillet heat 1 teaspoon of sesame oil at a time for each pancake you cook on medium heat
  3. Add about 1/3 cup of mixture per pancake and cook for 3-4 minutes on the first side and 1-2 minutes on the second side.

Recipe Notes

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.

Nutrition Information

Yield: 6 servings, Amount per serving: 170 calories, Calories: 170g, Carbohydrates: 2g, Protein: 9g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 248mg, Sodium: 263mg, Potassium: 148mg, Sugar: 1g, Vitamin A: 9g, Vitamin C: 15.9g, Calcium: 3.9g, Iron: 7.6g

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Asian Food Chinese Food Main Course Recipe Vegetarian Worldly Foods

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Comments

  1. 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!