Egg Fu Yong Chinese Omelette
Dive into the irresistible flavors of Egg Fu Yong, a classic Chinese omelette that brings comfort food to a whole new level. Packed with fresh bean sprouts, vibrant green onions, shredded carrots, and the protein of your choice—whether it’s tender shrimp, chicken, or pork—this dish offers a perfect harmony of textures and flavors. A blend of soy sauce and sesame oil infuses each bite with rich umami, while a quick whisk of all-purpose flour ensures a delightful, pancake-like consistency. Cooked to golden-brown perfection and served with a luscious homemade oyster sauce gravy, each omelette is a savory masterpiece you’ll crave again and again. Ready in just 35 minutes, this dish is an easy yet impressive addition to your family dinner or weekend brunch spread.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup bean sprouts
- 3 stalks green onions, chopped
- 1 cup cooked shrimp, chopped (or substitute cooked chicken or pork)
- 0.5 cup carrots, shredded
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons all-purpose flour
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
Instructions
In a large mixing bowl, whisk together the eggs, soy sauce, sesame oil, and water.
Add the bean sprouts, green onions, cooked shrimp (or chosen protein), shredded carrots, and flour to the bowl. Stir until evenly combined.
Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat.
Pour a ladleful of the egg mixture into the skillet (about 1/2 cup per omelette) to form a small pancake.
Cook for 2-3 minutes until the edges are set and the bottom is golden brown, then carefully flip and cook for another 2 minutes. Repeat with the remaining mixture, adding more oil as needed. Transfer cooked omelettes to a plate and keep warm.
To make the sauce, combine the chicken broth and oyster sauce in a small saucepan over medium heat.
In a small bowl, make a cornstarch slurry by mixing the cornstarch with 1 tablespoon of water. Stir the slurry into the saucepan and cook until the sauce thickens, about 2-3 minutes.
Serve the Egg Fu Yong omelettes hot, drizzled with the savory sauce. Enjoy!
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 1577 mg | 526% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.1 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 16.7 mcg | 84% | |
| Calcium | 370 mg | 28% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1850 mg | 39% | |
*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.
