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egg foo young recipe yung chinese omelet omelette gravy bean sprouts chicken pork beef shrimp mushroom vegetarian gluten free dairy free

Egg Foo Young

By Kimberly Killebrew
Quick and easy to make and fun to customize with different add-ins, egg foo young is naturally gluten free, dairy free, paleo and keto. Nutritious, delicious and rivals your favorite restaurant or takeout version!
4.98 from 48 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 4

Equipment

Ingredients
  

  • For the Omelettes:
  • 8 large eggs
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 4 green onions/scallions , copped
  • 1 cup bean sprouts , rinsed and drained
  • 1 cup cooked diced chicken, pork, ham, beef or shrimp
  • 1-2 cups cooked vegetables of choice (e.g., mushrooms, bok choy, shredded cabbage, carrots, peas, snow peas, bell peppers) (optional)
  • For the Gravy:
  • 1 cup chicken broth
  • 2 tablespoons tamari or soy sauce
  • 1 1/2 tablespoons hoisin sauce or oyster sauce
  • 1 tablespoon mirin or Chinese cooking wine
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 cup water
  • 1 1/2 tablespoons cornstarch
  • chopped green onions for garnish

Instructions
 

  • To make the gravy (this can be made well in advance): Place all of the ingredients in a small saucepan except for the cornstarch and water. Dissolve the cornstarch in the water and set aside until ready to use. Heat the ingredients in the saucepan until simmering, then stir in the cornstarch slurry. Stir continually to prevent lumps until the gravy is thickened. Add salt to taste.
  • To make the omelettes, crack the eggs in a large bowl, add the salt, pepper and garlic powder, and whisk vigorously. Stir in the remaining ingredients to combine. (Note: You can add a cup of any protein along with an additional cup of vegetables of your choice.)
    Heat 1 1/2 teaspoons of oil and 1/4 teaspoon sesame oil in a non-stick skillet over medium heat. Ladle 1/4 of the egg mixture into the hot skillet and cook until the bottom is golden brown. Flip the omelette over and cook on the other side until golden. Transfer to a plate and keep warm while you cook the remaining omelettes.
    To serve, place the egg foo young on plates, spoon over some of gravy, and garnish with chopped green onions. Serve with a side of rice, noodles, and/or a green salad with Asian Salad Dressing.
    Makes 4 main servings or make 6 smaller omelettes for appetizers.

Nutrition

Serving: 4gCalories: 261kcalCarbohydrates: 13gProtein: 26gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 357mgSodium: 1043mgPotassium: 439mgFiber: 1gSugar: 6gVitamin A: 608IUVitamin C: 6mgCalcium: 75mgIron: 3mg
Course Main Course
Cuisine Chinese
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