15-min. Easy Egg Foo Young

A delicious Chinese-style omelet loaded with bean sprouts, shallots, and succulent shrimp topped off with a savory gravy. This quick and easy egg foo young is ready in 15 minutes with simple ingredients! A great main or side dish for the family.

5 from 2 votes

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Prep Time 9

Cook Time 6

Total Time 15

Course Main Course, Side Dish

Cuisine Chinese

Servings

Calories per serving 110 kcal

Ingredients

1 tablespoon vegetable oil or any neutral oil for cooking
½ green onion finely chopped for garnishing

Omelet

3 large eggs
4 oz jumbo shrimp peeled and deveined
1 cup bean sprouts soy bean or mung bean sprouts work
2 small shallots finely diced
½ teaspoon sesame oil
⅛ teaspoon salt
⅛ teaspoon black pepper

Gravy Sauce

½ tablespoon oyster sauce or vegetarian stir-fry sauce
½ tablespoon cornstarch or potato starch/tapioca starch
½ teaspoon regular soy sauce
½ teaspoon Shaoxing wine or dry sherry wine or any broth of choice for a non-alcoholic version
½ teaspoon sesame oil
½ cup chicken stock low-sodium or use beef or vegetable stock

Instructions

In a small bowl, combine gravy sauce ingredients and set aside.
In a large bowl, crack and beat your eggs. Then add the rest of the omelet ingredients as listed to your beaten eggs. Mix well with chopsticks and set aside.
Heat vegetable oil in a medium-sized pan (about 7-8 inches wide) or a wok on medium-high heat. Pour in omelet mixture into the hot pan and evenly spread out shrimp and other ingredients with chopsticks.
Fry omelet on the first side for 3 minutes until the bottom is golden brown and crispy. Flip over with a large spatula 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 the prepared gravy sauce into the pan and simmer to thicken, about 1 minute.
Pour thickened gravy over omelet and garnish with chopped green onions.

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