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Egg Foo Young

[heart_this] · Jan 13, 2012 · 39 Comments

Egg Foo Young

Egg foo young is a Chinese omelette that is packed full of vegetables and sometimes meat, and it is commonly served over rice and smothered in a simple and yet tasty gravy.

The Chinese New Year is right around the corner and I figured that that was the perfect excuse to pull our some Chinese recipes! On the top of my list was egg foo young which is a Chinese omelette that is stuffed with vegetables, served on rice and topped with a simple and yet tasty gravy. The base of egg foo young is normally vegetables and bean sprouts, cabbage, onions, water chestnuts etc. are commonly used but you can include pretty whatever vegetables you like. (Making egg foo young is a great way to clean out the fridge!) Meats can also be included and common ones include ham, shrimp, pork, beef and/or chicken but you can easily keep it vegetarian by sticking with just the vegetables and padding them out with mushrooms never hurts. All of the ingredients are held together by, you guessed it, eggs! Once the ‘batter’ has been made it is fried until golden brown in a pan and the cooked eggs hold everything together.

Egg Foo Young
You could eat the egg young foo as it is but it is usually served over rice and it is topped with a gravy made from broth that is seasoned with soy sauce among other things and it is thickened with a bit of cornstarch. I like to garnish the egg foo young with green onions, cilantro and topping it off with some of the things that are in it makes it look all the better.
I really went to town with the egg foo young this week starting with a shrimp version:

Egg Foo Young
Then moving on to a mushroom egg foo young:

Egg Foo Young
Egg foo young reminds me a lot of okonomiyaki or a Japanese pancake so I served some of my leftovers okonomiyaki style topped with okonomiyaki sauce, mayo, katsuboshi, crumbled nori and green onions for a tasty treat!

Egg Foo Young, Okonomiyaki Style
Of course the leftovers are also good in a sandwich which is called St Paul’s sandwich and in addition to the egg foo young it includes lettuce, tomato, pickles and mayo. I could not resist adding some of the leftover gravy to the sandwich to add even more flavour!

St Pauls Egg Foo Young Sandwich

Egg Foo Young

Egg Foo Young

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2

Egg foo young is a Chinese omelette that is packed full of vegetables and sometimes meat, and it is commonly served over rice and smothered in a simple and yet tasty gravy.

ingredients
  • 3/4 cup bean sprouts
  • 1/4 white onion, diced
  • 1/2 cup zucchini, grated
  • 1/4 cup carrot, grated
  • 3/4 cup bok choy or spinach, thinly sliced
  • 1/2 cup shiitake mushrooms, thinly sliced or shrimp or meat of choice
  • 1 small clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon salt
  • 1 cup broth
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon mirin
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon sesame oil
  • 1 handful cilantro, chopped
  • 3 eggs, lightly beaten
  • 1 tablespoon oil
directions
  1. Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt in a large bowl and set aside.
  2. Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
  3. Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
  4. Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
  5. Squeeze any excess liquid from the vegetables, drain and mix with the cilantro and eggs.
  6. Heat the oil in a pan over medium heat.
  7. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3-4 minutes per side. Note: If the egg starts to spread out, push it back in with a spatula.
  8. Serve over steamed rice and top with the gravy and extra vegetables if desired.
Similar Recipes:
Osaka Style Okonomiyaki
Hiroshima Style Okonomiyaki
Kimchi Jun (Kimchi Pancake)
Greek Zucchini Fritters with Tzatziki
Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage

30 Minute Meals, Chinese, Egg, Food, Main Course, Mushroom, Recipe, Shrimp, Vegetarian

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Reader Interactions

Comments

  1. Girlie Blogger says

    January 13, 2012 at 1:19 am

    Goodness. This looks delicious. I have a weakness for Chinese food.

    http://www.thegirlieblog.com

    Reply
  2. [email protected] German Kitchen...in the Rockies says

    January 13, 2012 at 1:47 am

    I will be making this. My daughter will be in heaven. She just told me tonight that as soon she has her own place she will only cook Asian food. Great recipe (like always)!

    Reply
  3. Tanya says

    January 13, 2012 at 1:52 am

    I love, love, love egg foo young. I cannot wait to give this recipe a try. Your shrimp and mushroom versions look delicious. So hungry right now!

    Reply
  4. One-Butt-Kitchen says

    January 13, 2012 at 3:09 am

    Oh, that looks good. Definitely giving this one a shot. Thank you!

    Reply
  5. beti says

    January 13, 2012 at 3:58 am

    your recipes are always so creative and delicious, this dish looks fantastic

    Reply
  6. Rosa's Yummy Yums says

    January 13, 2012 at 7:10 am

    Really appetizing! A tasty dish.

    Cheers,

    Rosa

    Reply
  7. Choosy Beggar Tina says

    January 13, 2012 at 9:59 am

    Egg Foo Young in a mushroom sauce was always my absolute favorite Chinese dish when we I was a kid! My Dad used to make it as part of his "healthier, not take out" Chinese food repertoire and I ADORED it! Thank you for resurrecting this with so many ideas for toppings/serving to shake things up!

    Reply
  8. Joanne says

    January 13, 2012 at 11:24 am

    Egg foo young was something my dad ALWAYS ordered when we got Chinese food. And he never let us try it. Except for the gravy. I could have drank that gravy. Can't wait to try this!

    Reply
  9. Kevin says

    January 13, 2012 at 12:53 pm

    Choosy Beggar Tina: Speaking of mushroom gravy, add a few dried shiitake mushrooms to the broth while simmering it to get an excellent mushroom flavour.

    Reply
  10. Amy Brocato Pearson says

    January 13, 2012 at 1:42 pm

    Can't wait to try this! Thank you!

    http://Www.allieeallyneedtoknow2.blogspot.com

    Reply
  11. Kathleen Richardson says

    January 13, 2012 at 2:24 pm

    So many good ideas for Egg Foo Young, Kevin. Love the photos, too.

    Reply
  12. [email protected] is how I cook says

    January 13, 2012 at 6:19 pm

    This is a keeper. I, also always feel like Chinese food around the new year. Funny, how that works. Great pics and ideas, too.

    Reply
  13. Charlie says

    January 13, 2012 at 6:31 pm

    Kevin:

    Now this looks appetizing!
    Unlike any egg foo young I have ever seen.

    The only egg foo young I have ever seen, is a concoction of vegetables chinese style with small pieces of something resembling scrambled eggs.

    To me totally un appetizing…… now yours is a different story.

    Charlie

    Reply
  14. Napfrocurlzgirl says

    January 14, 2012 at 12:48 am

    This is one of my fave foods, but have yet to make it. THANK YOU! I think I'm making it on Sunday!

    Reply
  15. Anonymous says

    January 14, 2012 at 2:25 am

    Mmmm… looks delicious. Great presentation.

    Reply
  16. W. says

    January 14, 2012 at 2:53 am

    This looks and sounds delicious plus it's an original idea for dinner. Awesome!

    http://www.saltedandwined.com/

    Reply
  17. RussianMomCooks says

    January 14, 2012 at 5:44 am

    Beautiful and I'm sure delicious!

    Reply
  18. Kara Rae says

    January 14, 2012 at 6:14 pm

    I have this on my menu for this week- I'm really looking forward to it! I've never had it before, and with just a gluten-free soy sauce switch up it's friendly for my diet. Thanks, Kevin!

    Reply
  19. Rachel Cotterill says

    January 15, 2012 at 4:56 pm

    I do like foo yung – haven't tried making it myself, although I make other omlettes & fritattas often enough, so I should give it a try 🙂

    Reply
  20. Girl With A Pearl Earring says

    January 15, 2012 at 6:50 pm

    Mouth watering!! Must make this soon.

    Reply
  21. [email protected] says

    January 15, 2012 at 8:25 pm

    Egg foo young has been on my bucket list. I"m pinning.

    Reply
  22. daphne says

    January 15, 2012 at 11:46 pm

    You remind me that CNY can have simple dishes like this too! What a lovely attempt- and I can have this any day for dinner.

    Reply
  23. Destiver says

    January 16, 2012 at 3:14 am

    That looks SO good!

    Reply
  24. Nina Timm says

    January 16, 2012 at 7:31 am

    I am hopelessly in love with Chinese food, but sadly do not eat it enough, something I hope to fix this year. This recipe looks like a good place to start!! Thank you!

    Reply
  25. Pets-Kids Photography says

    January 17, 2012 at 12:33 am

    Wow. This looks so good. I love to try new recipes! I never made egg foo young so excited to try it!

    Reply
  26. Chiara "Kika" Assi says

    January 17, 2012 at 10:39 am

    Kevin, I love this recipe! I've been on an egg kick lately, so any recipe involving them sounds really good to me. And of course I like how it incorporates Asian flavors!

    Reply
  27. Amy says

    January 17, 2012 at 1:09 pm

    I love egg foo young. I don't know why I never think of making it at home. This may change my mind!

    Reply
  28. Blue Ridge Mountains says

    January 17, 2012 at 4:03 pm

    ghgThe recipe here sound scrumptious, I am going to try a couple out this weekend for a family birthday party. love your blog. Keep on cooking.

    Reply
  29. Hapa Couple says

    January 22, 2012 at 7:41 am

    Thanks for the recipe. The sauce was great!

    Reply
  30. BeaJae says

    September 3, 2012 at 10:19 pm

    Egg Foo Yung is one of my favorites. I lived in Hong Kong for 6 months and never say it there! But, I've been making it for years – can't wait to try yours! Thanks, Kevin

    Reply
  31. TSannie says

    June 7, 2013 at 1:39 pm

    This looks wonderful. However, I don't understand direction #5: "drain and mirin the eggs along with the cilantro."

    Is this where all the veggies and eggs and everything else is mixed together, or do you mix the eggs with the mirin first?

    Thanks for your help!
    [email protected]

    Reply
  32. kevin says

    June 18, 2013 at 2:07 pm

    TSannie: Sorry about that, that was a copy and paste error. I cleaned up the instructions in the recipe.

    Reply
  33. Anonymous says

    January 24, 2014 at 3:04 pm

    I always order Egg Foo Young when I eat Chinese food. I haven't tried to cook my own in a long time but I'd like to try your recipe. It looks delicious!

    Reply
  34. Anonymous says

    January 26, 2014 at 7:15 pm

    Question. You made a recipe correction but I am still a little confused. Do you drain the veggies and mix them with the eggs and then cook or pour eggs in pan and top with veggies? This sounds wonderful. Just had some organic bok choy shared with me yesterday and will use it in this recipe tonight. Yum

    Reply
  35. kevin says

    January 26, 2014 at 8:00 pm

    Anonymous: You drain the veggies, mix them with the egg and then cook. Enjoy!

    Reply
  36. Anonymous says

    January 27, 2014 at 1:14 am

    Thank You Kevin – I had the Egg Foo Young for dinner this evening and it was beyond wonderful. Thanks for the additional instruction and thank you so much for sharing. All these recipes look yummy.

    Reply
  37. Anna Picket says

    February 18, 2016 at 4:00 am

    The Chinese New Year is as good an excuse as any to make some delicious food. I've never tried making egg foo young before, though. I've liked it every time I've had it at restaurants, so maybe I should try it at home. It sounds like a nice way to get some veggies in. http://www.rosebowlrestaurant.ca/menu.html

    Reply
  38. Heather says

    January 29, 2022 at 8:18 pm

    Kevin, I’ve made this a few times now and it’s great every time. Thank you for sharing this! It’s so simple and tastes as good as it does in restaurants.

    Reply
  39. Marcia says

    February 8, 2022 at 6:45 pm

    this recipe has been on your website for 10 years, and i am just seeing it. (my love of closet cooking only began @ 5 yrs ago, but i am so glad i found you!) i have just invited myself to my brother’s house for dinner later this week, and volunteered to make this in place of the bang bang shrimp he likes for me to make. i think i will be better off trying it at home first (more for me to eat. 😉 that way). i cannot wait to make my own shrimp egg foo yung – the last time i ordered it from the local chinese eatery that i usually frequent it was a real disappointment. thank you, kevin!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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