Egg Foo Young. A delicious Chinese-style omelet with bean sprouts, shallots, and shrimp topped off with a savory sauce. A super easy 15 minute recipe!
What is Egg Foo Young?
Egg Foo Young is a fluffy Chinese egg omelette served at any Chinese restaurant as a main dish or side dish. This omelet has bean sprouts, shrimp (or meat of your choice), and shallots. Then fried in hot oil and topped off with a thick brown gravy and spring onions. It's best served over white rice.
Growing up, my parents would make this Chinese dish for us. It was the best way to feed a hungry family of 5 quickly as it's quite filling. My version of this easy Chinese recipe is similar to my parents where it's fried in less oil and packed with veggies! This dish brings back so many childhood memories!
Please scroll down to below recipe card for exact measurements.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil or any heavy scented oils.
- Green onions
- Fresh Eggs: I like using free-range eggs with Omega 3's for a bright yellow color
- Large shrimp: frozen or fresh work. Or substitute with ground chicken, pork, beef, tofu or even cooked char siu.
- Bean sprouts
- Shallots: or substitute with onion
- Sesame oil
- Black pepper or white pepper
- Oyster sauce: or substitute with vegetarian stir fry sauce
- Cornstarch: to thicken the sauce like a cornstarch slurry
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute a gluten-free soy sauce of your choice.
- Shaoxing wine or sub with Dry Sherry wine
- Sesame oil
- Chicken broth, low sodium
Note: Most Asian grocery stores will carry the Asian ingredients.
How to Make Egg Foo Young
In a small bowl, combine Gravy ingredients. Set aside.
Beat the Eggs
In a large bowl, crack and beat your eggs.
Add Other Omelette Ingredients
Then add the rest of the Omelette ingredients (as listed) to your beaten eggs. Mix well and set aside.
In a large wok or 7-inch frying pan on medium-high heat, add oil. Once oil is hot. Pour in omelette into your hot pan and evenly spread out shrimp and other ingredients if needed. Try not to move the omelette around so it can form a crust.
Note: if you want to make smaller egg patties, scoop a smaller amount of the egg mixture into the pan and fry until golden brown on each side.
Fry omelette on the first side for 3 minutes until golden brown and crispy. Flip over and fry on the other side for 2 mins, until golden and crispy. Remove and transfer omelet to serving plate.
Reduce to medium heat, pour in your Gravy. Allow this to simmer to thicken, about 1 minute. Once thickened. Pour gravy over omelet.
Garnish with green onions. Enjoy!
Storage & Reheating
This dish is best consumed same day as shrimp tends to have a fishy taste the next day when reheated. However, if you have leftovers, store it into an airtight container in the fridge. It will last up to 4 days. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
- Use chopsticks or a fork to evenly distribute omelette ingredients after the batter goes into the pan.
- Allow omelette to brown and crisp up on the bottom before flipping.
- To flip the omelette over smoothly, slide the omelette either use a large spatula or slide the omelette onto the plate and flip the omelette back into the pan.
Other fresh ingredients you can add to your egg foo young recipe can include:
red pepper, mixed vegetables, water chestnuts, bamboo shoots, or different protein like chicken, pork, beef, char siu or tofu.
Other egg recipes you may enjoy!
- Korean Mayak Eggs
- Easy Ramen Eggs
- Egg Fried Rice
- Korean Egg Butter Rice
- Chinese Tomato Egg Stir Fry
- Egg Drop Soup
15-min. Easy Egg Foo Young
- 1 tablespoon vegetable oil or any neutral oil for cooking
- ½ green onion finely chopped (optional garnish)
- In a small bowl, combine Gravy ingredients. Set aside.
- In a large bowl, crack and beat your eggs.
- Add the rest of the Omelette ingredients (as listed) to your beaten eggs. Mix well and set aside.
- In a large wok or 7-inch frying pan on medium-high heat, add vegetable oil or any neutral oil. Once oil is hot, pour omelette into hot pan. Evenly spread out shrimp and other ingredients if needed.
- Fry omelette on the first side for 3 minutes until golden brown and crispy. Avoid moving the omelette around so it can form a bottom crust.
- Flip over and fry on the other side for 2 mins, until golden and crispy. Remove and transfer omelet to a serving plate.
- Reduce to medium heat, pour in your Gravy. Allow this to simmer to thicken, about 1 minute. Once thickened. Pour over omelet.
- Garnish with green onions. Enjoy!