Homemade Egg Foo Yong W Egg Beaters
Transform your weeknight dinners with this quick and healthy Homemade Egg Foo Yong made with Egg Beaters! This lighter take on the classic Chinese-American dish is packed with fresh veggies like bean sprouts, carrots, and mushrooms, with an optional protein boost from chicken or shrimp. Using liquid egg substitute makes it a heart-healthy option without compromising on the fluffy, golden texture. A simple yet savory homemade gravy tops off the dish, adding a burst of umami flavor. Ready in just 30 minutes, this recipe is perfect for a satisfying meal on its own or served alongside steamed rice. Healthy, flavorful, and easy to customize—this is a must-try for your next meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Egg Beaters or liquid egg substitute
- 2 tablespoons Green onions, finely chopped
- 1 cup Bean sprouts
- 0.5 cup Carrot, shredded
- 0.5 cup Mushrooms, diced
- 0.5 cup Cooked chicken or shrimp, finely chopped (optional)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Vegetable oil or non-stick cooking spray
- 1 cup Chicken or vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Sugar
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the Egg Beaters, green onions, bean sprouts, shredded carrot, diced mushrooms, soy sauce, and sesame oil. If using, add the cooked chicken or shrimp. Mix well to distribute the ingredients evenly.
Heat a large non-stick skillet over medium heat and add vegetable oil or coat the pan with non-stick cooking spray.
Scoop 1/4 cup of the egg mixture into the hot skillet to form a small pancake. Cook each pancake for 2-3 minutes on one side, or until golden brown, then carefully flip and cook the other side for another 2 minutes. Transfer to a plate and keep warm. Repeat until all the egg mixture is cooked.
In a small saucepan, combine the chicken or vegetable broth, cornstarch, water, garlic powder, sugar, salt, and black pepper. Whisk until the cornstarch is fully dissolved.
Place the saucepan over medium heat and cook, stirring constantly, until the sauce thickens and becomes smooth. This should take about 2-3 minutes.
Serve the Egg Foo Yong pancakes warm, drizzled with the prepared sauce. Enjoy with steamed rice or as is!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.2 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1574 mg | 33% | |
*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.
