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Egg Foo Young (Chinese Omelette, 芙蓉蛋)
5 from 88 votes

Egg Foo Young (Chinese Omelette, 芙蓉蛋)

Egg Foo Young is a Chinese-style omelette made with eggs mixed with shrimp, chicken, bean sprouts, carrot, and scallions, cooked until golden and served with a savory gravy. The dish has a tender, fluffy texture and a rich umami flavor from the combined proteins and vegetables, balanced by a mildly thickened sauce seasoned with soy and oyster sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 232 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the gravy
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce light
  • ½ teaspoon dark soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 pinch ground white pepper
  • 1 pinch garlic powder optional
  • 1 pinch sugar
  • 240 ml water about 1 cup, or unsalted stock
For the egg mixture
  • 6 egg
  • 50 g Shrimp about ⅓ cup (see note 1, raw, diced
  • 50 g chicken about ⅓ cup (see note 1, precooked, diced
  • 50 g bean sprout about ½ cup
  • 30 g carrot about ⅓ cup, grated
  • 30 g scallions about ⅓ cup, finely chopped
  • ⅛ teaspoon salt
  • neutral cooking oil
Alternative seasoning (substitute for the gravy)
  • Sweet soy sauce to taste, or light soy sauce
  • Chilli oil to taste, homemade
For garnishing
  • scallions finely chopped
  • sesame seeds toasted

Instructions

Prepare the gravy (skip this step if using alternative seasonings)
    Cup of Yum
  1. In a small saucepan, mix oyster sauce, light and dark soy sauce, sesame oil, cornstarch, white pepper, garlic powder and sugar with room temperature water (or unsalted stock).
  2. Bring it to a boil then leave to simmer over low heat until it becomes just thick enough to coat the spoon (Do not overcook as the sauce will thicken further as it cools).
Cook the egg mixture
  1. In a mixing bowl, lightly beat eggs. Then add shrimp, chicken, bean sprouts, carrot, scallions and salt. Mix well.
  2. Heat an empty wok over high heat until smoking hot (see note 2). Pour in oil (just enough to cover the bottom of the wok). Swirl to cover a bigger perimeter. Add ¼ part of the egg mixture.
  3. Turn the heat to medium-low and leave to fry. Once the bottom side becomes golden brown, flip to fry the other side. Repeat to cook the rest of the mixture.
Garnish and serve
  1. Place the cooked egg foo young over steamed rice. Pour the gravy over. Alternatively, use soy sauce and chilli oil to season. Garnish with scallions and sesame seeds.

Notes

  • Feel free to substitute shrimp and chicken with other cooked proteins such as minced pork, beef, fish fillets, squid, or tofu to vary the dish.
  • Use non-stick cookware with preheated oil to prevent sticking and achieve even browning of the omelette.
  • Adjust the size of the egg foo young portions to your preference for personal or family servings.

Nutrition Information

Serving 1serving Calories 232kcal (12%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 232

% Daily Value*

Serving 1serving
Calories 232kcal 12%

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