PREP TIME: 5 MINS | COOK TIME: 15 MINS | TOTAL TIME: 20 MINS | YIELD: 4
Enjoy the popular Chinese takeout dish at home with this easy homemade Egg Foo Young recipe. This delicious Egg Foo Young is incredibly easy and quick to make using only a few simple ingredients. This recipe is also very versatile. You can use any veggies you have on hand and add protein if desired. If you love Chinese food and, you are looking for easy homemade recipes that you can make any time, then you have to give this recipe a try. Serve this Egg Foo Young for breakfast, lunch, and even dinner. Top this with gravy, and enjoy with soy sauce on the side.
INGREDIENTS
Vegetable oil
1/2 lb cooked shrimp, chopped
4 eggs, beaten
1/2 c. onion, chopped
1 c. bean sprouts
1/2 c. mushrooms, chopped
2 tbsp soy sauce
1 tsp cornstarch
For beef gravy, I used jarred
green onion, chopped (for garnish)
HOW TO MAKE HOMEMADE EGG FOO YOUNG
Step 1: Add vegetable oil to a large skillet. Then, add the onions, mushrooms, and bean sprouts. Saute the veggies and add the shrimp. Whisk in the cornstarch and soy sauce.
Step 2: To a bowl with 4 beaten eggs, add the mixture, and gently stir. The correct ratio should be more veggies than eggs, and the consistency is not too runny. You can add extra sauteed vegetables or protein if the mixture turned out too runny.
Step 3: Drizzle enough vegetable oil to cover the bottom of a clean skillet. Then, add 1/4 Egg Foo Young mixture, forming it into a pancake shape. Fry until the bottom of the Egg Foo Young is firm enough to flip. Continue to cook the other side until the egg is firm.
Step 4: On a paper towel, transfer the cooked Egg Foo Young to absorb the oil.
Step 5: Serve the homemade Egg Foo Young with gravy on top and garnished with some green onions. Enjoy with soy sauce on the side.
NUTRITION FACTS:
YIELD: 4 SERVING SIZE: 1 gram
Amount Per Serving: CALORIES: 232 | TOTAL FAT: 11g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 307mg | SODIUM: 1377mg | CARBOHYDRATES: 10g | FIBER: 1g | SUGAR: 3g | PROTEIN: 24g
Ingredients
- Vegetable oil
- 1/2 lb cooked shrimp, chopped
- 4 eggs, beaten
- 1/2 c. onion, chopped
- 1 c. bean sprouts
- 1/2 c. mushrooms, chopped
- 2 tbsp soy sauce
- 1 tsp cornstarch
- For beef gravy, I used jarred
- green onion, chopped (for garnish)
Instructions
Step 1: Add vegetable oil to a large skillet. Then, add the onions, mushrooms, and bean sprouts. Saute the veggies and add the shrimp. Whisk in the cornstarch and soy sauce.
Step 2: To a bowl with 4 beaten eggs, add the mixture, and gently stir. The correct ratio should be more veggies than eggs, and the consistency is not too runny. You can add extra sauteed vegetables or protein if the mixture turned out too runny.
Step 3: Drizzle enough vegetable oil to cover the bottom of a clean skillet. Then, add 1/4 Egg Foo Young mixture, forming it into a pancake shape. Fry until the bottom of the Egg Foo Young is firm enough to flip. Continue to cook the other side until the egg is firm.
Step 4: On a paper towel, transfer the cooked Egg Foo Young to absorb the oil.
Step 5: Serve the homemade Egg Foo Young with gravy on top and garnished with some green onions. Enjoy with soy sauce on the side.
