Easy Egg Foo Yung
Whip up a restaurant-quality dish at home with this quick and flavorful Easy Egg Foo Yung recipe! This Chinese-American classic combines fluffy eggs with a medley of ingredients like crisp bean sprouts, tender shrimp, shredded carrots, and aromatic green onions for a protein-packed meal that's both simple and satisfying. Enhanced with a savory soy sauce and sesame oil blend, these golden, pan-fried patties are served with a silky, homemade gravy for the ultimate comfort food experience. Perfect for busy weeknights, this recipe requires just 10 minutes of prep and 15 minutes of cook time, delivering a deliciously authentic taste with minimal effort. Serve as a hearty main with steamed rice or enjoy on its own for a low-carb delight!
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup bean sprouts
- 2 stalks green onions
- 0.5 cup shredded carrots
- 0.5 cup cooked shrimp
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
In a medium bowl, crack the eggs and beat them until smooth.
Chop the green onions finely and set them aside.
Add the bean sprouts, green onions, shredded carrots, and cooked shrimp into the bowl with the eggs. Stir to combine.
Mix in soy sauce, sesame oil, salt, and black pepper. Stir well.
In a small bowl, dissolve the cornstarch in water to make a slurry. This will be used later for the sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or non-stick pan over medium-high heat.
Use a ladle to pour about 1/3 cup of the egg mixture into the pan, forming a small pancake. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook for another 2 minutes. Repeat with the remaining mixture, adding more oil as needed.
Transfer the cooked Egg Foo Yung patties to a serving plate and keep warm.
In the same skillet, pour the cornstarch slurry and cook over medium heat, stirring constantly, until it thickens into a sauce (about 1-2 minutes). Adjust seasoning with additional soy sauce if desired.
Drizzle the sauce over the Egg Foo Yung patties and serve immediately.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 227 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
