A quick, easy and tasty recipe for Egg Foo Young that can easily be made at home. My favourite type of fakeaways!
My husband Mikey loves ordering Egg Foo Young from our local Chinese restaurant. I figured it was time I tried to make my own and I'll tell you what, he was impressed!
Ingredients notes:
Egg Foo Young is essentially a flavoured omelette filled with mixed vegetables. I use mixed frozen veggies to make this recipe even easier.
You could add in other vegetables, or even some of your favourite cooked meat like shredded chicken.
How to make Egg Foo Young:
To begin, add the eggs, soy sauce, garlic powder and white pepper to a bowl, then mix together. Add the mixed vegetables, bean sprouts and spring onion then mix again.
Heat 1 teaspoon of the sesame oil in frying pan, then pour in one cup of the mixture. Use a spatula to pull in the edges.
Spread the vegetables out on top and cook for a few minutes until the edges are starting to curl up. Flip over and fry for a few more minutes until cooked through.
Repeat with the remaining mixture until you have four large omelettes. Serve immediately with your choice of sides.
If you like making your own takeaways at home, check out my popular recipes for Sweet and Sour Pork, Sticky Lemon Chicken, Pad Thai and Prawn Fried Rice.
Recipe FAQs:
This meal is best eaten immediately.
You can either place the vegetables in a colander and run water over them, or place them in a small jug and cover with water then heat in the microwave.
Top tips:
- You could also add some cooked shredded chicken to the filling.
- Mushrooms or sliced cabbage could be added or substituted.
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Egg Foo Young
A quick and easy recipe for Egg Foo Young made from eggs, bean sprouts and frozen mixed veggies.
Ingredients
- 8 eggs
- 1 Tbsp soy sauce
- 1 tsp garlic powder
- ¼ tsp white pepper
- 1 cup frozen mixed vegetables, thawed
- 1 cup bean sprouts
- 2 spring onion, finely sliced
- 4 tsp sesame oil
Instructions
- Add eggs, soy sauce, garlic powder and white pepper to a bowl and whisk together.
- Add the mixed vegetables, bean sprouts and spring onion then mix again.
- Heat 1 teaspoon of sesame oil in a frying pan and then pour in one cup of the mixture. Use a spatula to pull in the edges to make it into a round shape.
- Spread the vegetables out on top and cook for a few minutes until the edges are starting to curl up. Flip over and fry for a few more minutes until cooked through.
- Repeat with the remaining mixture until you have 4 large omelettes.
- Serve immediately with sides of your choice.
Notes
- You could also add some cooked shredded chicken to the filling.
- Mushrooms or sliced cabbage could be added or substituted.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 372mgSodium: 382mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 15g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Clyde Marshall says
Where do I order your egg foo young?
I live in Chicago.
VJ cooks says
You don't. You roll up your sleeves and get cracking
Craig Still says
LOL, get cracking
VJ cooks says
Poached that joke from my dad.
Rob says
Looks good where’s the gravy?
VJ cooks says
Yes, great idea.
Alan says
I'm going to try this after the Monday shop
Deb says
Do you have a recipe for the brown gravy Sauce they put on egg foo young in the restaurants?
VJ cooks says
No I don't sorry, but that's a good idea!
Theresa Mosher says
Do we use chicken or beef gravy?
Once I start feeling better I am going to make this recipe!
I'll also make 007 chicken fingers that we used to eat back in Massachusetts.
I'll also make chicken fried rice for a side and I will not forget to make lobster and crab rangoons! This is making me very hungry LOL
VJ cooks says
I think it's typically made with chicken stock.
Robert Badura says
This is the best Egg Foo Young I have ever made using this receipt and the Sesame oil gives it that extra flavor. Thanks
VJ cooks says
Thanks Robert 🙂