15-min. Easy Egg Foo Young

This quick Chinese-style omelet delivers savory shrimp and crunchy bean sprouts in 15 minutes. The rich brown gravy smothers the fluffy fried eggs for instant comfort. Make this speedy weeknight dinner as a main for a fast family favorite.

5 from 3 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
½ green onion finely chopped for garnishing

Omelet Mixture:

3 large eggs
4 oz jumbo shrimp peeled, deveined, rinsed, and patted dry
1 cup bean sprouts rinsed, strained, and patted dry
2 small shallots finely diced
½ teaspoon sesame oil toasted kind
⅛ teaspoon salt
⅛ teaspoon black pepper

For the Gravy:

½ tablespoon oyster sauce or vegetarian stir-fry sauce
½ tablespoon cornstarch
½ teaspoon regular soy sauce or light soy sauce
½ teaspoon Shaoxing Cooking Wine or dry sherry
½ teaspoon sesame oil toasted kind
½ cup chicken stock low-sodium

Instructions

Whisk Gravy: Combine oyster sauce, cornstarch, regular soy sauce, Shaoxing wine, toasted sesame oil, and low-sodium chicken broth in a small bowl. Set the mixture aside.
Crack eggs into a large bowl and beat until smooth and frothy. Stir in jumbo shrimp, bean sprouts, shallots, toasted sesame oil, salt, and black pepper.
Heat vegetable oil in a small pan or a wok over medium-high heat. Pour in the egg mixture and evenly spread the jumbo shrimp, bean sprouts, and shallots with chopsticks, being careful not to break up the base of the omelet.
Cook until the bottom is golden brown and crispy, about 3 minutes. Carefully flip with a large spatula, or slide the omelet onto a large plate and invert it back into the pan. Cook the other side until golden brown, about 2 minutes. Transfer to a serving plate.
Reduce the heat to medium. Pour the prepared gravy into the pan and simmer for 1 minute until thickened.
Pour the gravy over the omelet and garnish with chopped green onions.

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