Single Egg Foo Yong
Savor the simplicity and flavor of Single Egg Foo Yong, a quick and satisfying homemade version of the classic Chinese takeout favorite, scaled perfectly for one serving. This dish combines a single large egg with fresh, crunchy vegetables like bean sprouts, carrots, and green onions, offering a light yet nutrient-packed meal. Optional add-ins like shrimp, chicken, or tofu make it versatile enough to suit any palate or dietary preference. The golden omelet is cooked to perfection in a hot skillet, then topped with a glossy soy-based sauce made with just a touch of cornstarch for the perfect finishing touch. Ready in just 10 minutes, this Single Egg Foo Yong is ideal for a fast yet flavorful lunch or dinner. Garnish with sesame seeds or extra green onion for added flair, and pair with rice or enjoy on its own for a low-carb option. It's proof that delicious doesn’t have to be complicated!
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Recipe Information
Ingredients
- 1 large egg
- 30 grams bean sprouts
- 1 stalk green onion
- 10 grams carrot
- 1 teaspoon soy sauce
- 0.5 teaspoon sesame oil
- 1 tablespoon cooking oil
- 1 tablespoon water
- 0.5 teaspoon cornstarch
- 20 grams optional protein (cooked shrimp, chicken, or tofu)
- 1 pinch black pepper
Instructions
Crack the egg into a small bowl and whisk it until the yolk and whites are fully combined. Add a pinch of black pepper and sesame oil, then whisk again.
Wash and prepare the vegetables: julienne or finely shred the carrot, slice the green onion, and rinse the bean sprouts. Set aside.
If using optional protein, chop it into small, bite-sized pieces.
Heat a non-stick skillet or small frying pan over medium heat and add the cooking oil.
Once the oil is hot, add the carrot, green onion, bean sprouts, and optional protein. Stir-fry for 1-2 minutes until the vegetables are slightly tender.
Spread the stir-fried mixture out evenly in the pan and pour the whisked egg over the top. Tilt the pan slightly to ensure the egg covers the vegetables evenly.
Cook for 2-3 minutes, allowing the bottom to set and turn golden brown. Flip carefully with a spatula and cook for another 1-2 minutes until the other side is golden and the egg is fully cooked.
In a small bowl, mix the soy sauce, water, and cornstarch until smooth. Pour this mixture into the pan and cook for 30 seconds to create a light sauce.
Slide the Egg Foo Yong onto a plate and drizzle the sauce over it.
Serve immediately, optionally garnished with additional chopped green onions or a sprinkle of sesame seeds.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 257 mg | 5% | |
*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.
