Description
Egg Foo Yung is a delightful Chinese-style omelette that combines fluffy eggs with fresh vegetables and savory proteins, creating a comforting dish perfect for any meal. This easy-to-make recipe allows for customization, making it a versatile favorite whether you’re enjoying brunch or a quick dinner at home. With each bite, you’ll experience the satisfying flavors of this classic dish without the need for takeout.
Ingredients
Scale
- 4 large eggs
- 1 cup bean sprouts
- 1/2 cup green onions, finely chopped
- 1/2 cup mushrooms (shiitake or button), finely diced
- 1/2 cup cooked chicken or shrimp, chopped
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Oil for cooking
Instructions
- Prepare ingredients by chopping green onions and mushrooms, and getting bean sprouts ready. If using leftover chicken or shrimp, chop into small pieces.
- In a mixing bowl, whisk the eggs until frothy to incorporate air.
- Gently fold in the bean sprouts, green onions, mushrooms, and cooked chicken or shrimp.
- Heat a non-stick frying pan over medium heat and lightly grease with oil. Pour half of the egg mixture into the pan.
- Cook until golden brown on one side (about three minutes), then carefully flip to brown the other side until set.
- In a small bowl, mix soy sauce with cornstarch and water; stir well and drizzle over the cooked omelette before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 omelette (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 360mg