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Egg Foo Young
5 from 15 votes

Egg Foo Young

Egg Foo Young is an egg-based Chinese-style omelet loaded with bean sprouts, bell pepper, mushrooms, and green onions. It’s cooked in vegetable oil and sesame oil, served over rice with a savory soy-oyster sauce gravy. The omelet is tender and fluffy with crunchy vegetable accents and a flavorful, slightly tangy sauce poured on top.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 258 kcal
Course: Main Course, Breakfast
Cuisine: Chinese

Ingredients

Sauce/Gravy:
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili sauce
  • 1 teaspoon sesame oil
  • 1 cup water
Omelette:
  • 8 egg
  • 1 tablespoon cornstarch
  • 1 cup bean sprout cut in half
  • 1/2 red bell pepper finely diced
  • 1/2 cup mushrooms sliced
  • 4 green onions white parts only, sliced
  • 2 cloves garlic minced
  • salt
  • white pepper
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon white pepper or to taste
Garnish:
  • sesame seeds
  • green onions sliced

Instructions

Sauce/Gravy:
    Cup of Yum
  1. Mix all the ingredients in a small bowl until thoroughly combined.
  2. Add to a saucepan over medium heat and simmer, stirring constantly.
  3. Simmer for 1 minute until the sauce thickens to resemble the texture of gravy. Remove from heat and set aside.
Omelette:
  1. In a medium bowl, whisk eggs in a bowl with cornstarch, salt, and pepper.
  2. Add bean sprouts, diced bell pepper, and sliced mushrooms to the egg mixture and stir to combine.
  3. Place a large non-stick skillet over medium heat, add vegetable oil, and heat it until hot. Add chopped onion and saute for 1 minute; add garlic and saute for 20 seconds, stirring constantly.
  4. Add about 1/2 cup of the egg and veggie mixture to the skillet per pancake and cook for 3-4 minutes on one side; flip and cook for another 1-2 minutes. Set aside.
  5. Repeat with the remaining egg mixture.
  6. Serve the omelet over rice, drizzled with the prepared sauce. Sprinkle with sesame seeds and green onions.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 10g (3%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 8g (40%) Cholesterol 327mg (109%) Sodium 911mg (38%) Potassium 262mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 965IU (19%) Vitamin C 23.3mg (26%) Calcium 53mg (5%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 10g 3%
Protein 13g 26%
Fat 18g 28%
Saturated Fat 8g 40%
Cholesterol 327mg 109%
Sodium 911mg 38%
Potassium 262mg 6%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 965IU 19%
Vitamin C 23.3mg 26%
Calcium 53mg 5%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.