15-Minute Easy Egg Foo Young

Fluffy fried eggs packed with savory shrimp and crunchy bean sprouts are smothered in a rich brown gravy. This easy egg foo young recipe is ready in just 15 minutes. The omelet cooks up golden and crisp around the edges while staying light and fluffy inside.

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

Omelet Mixture:

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

Gravy:

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

Instructions

Combine all the gravy ingredients in a small bowl and whisk until the cornstarch is fully dissolved. Set aside.
Crack the eggs into a large bowl and beat vigorously for about 60 seconds until frothy and no streaks of egg white remain. Stir in the jumbo shrimp, bean sprouts, shallots, toasted sesame oil, salt, and black pepper.
Heat vegetable oil in a wok or small 7-inch pan over medium-high heat. Pour in the egg mixture and evenly spread the jumbo shrimp, bean sprouts, and shallots across the pan with chopsticks, being careful not to break the base of the omelet. Cook the omelet completely untouched 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 and the shrimp are pink and opaque throughout, about 2 minutes. Transfer to a serving plate.
Reduce the heat to medium. Mix the gravy again, then pour it into the pan and simmer for 1 minute until thickened and glossy.
Pour the gravy over the omelet and garnish with chopped green onions. Serve immediately.

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