Egg Foo Young may not be authentic Chinese but we love it anyway!
Chinese Omelettes mixed with vegetables and pork or shrimp/prawns then smothered in a tasty Chinese sauce, this is a terrific fridge-forage recipe you can make with whatever you have! (As long as you have EGGS 😂)
Egg Foo Young – terrific quick dinner idea!
I know most of us think of omelettes as a breakfast thing and no matter how often I endorse it for dinner, I feel like it will never stick.
But trust the Chinese to come up with a way to plant omelettes firmly in the dinner rotation!!
What is Egg Foo Young?
Egg Foo Young is a Chinese omelette – egg mixed with vegetables and usually some type of protein (prawns / shrimp or pork are common) then smothered in a Chinese stir fry sauce.
Here in Australia, Egg Foo Young appears on Chinese menus simply as “omelette”,. It’s usually quite large and thick – the size of a dinner plate, served folded in half and smothered with a saucy topping of choice – prawns, chicken, pork, vegetables, combination (being meat + vegetables), and sometimes even lobster.
Both versions are delicious. But it’s faster to make it the British / American way so that’s the way I opt to make Chinese omelettes.
Egg Foo Young = Raid your fridge!
There are no hard and fast rules about what goes in Egg Foo Young. I’d say the 3 most common ingredients you see are bean sprouts, green onions / shallots and either prawns/shrimp or pork. So the base recipes I’m sharing today are a Prawn / Shrimp Egg Foo Young and a Pork Egg Foo Young.
But actually, you could add almost any vegetable and protein. My rule of thumb is 2 cups of “stuff” for every 6 eggs.
Speaking frankly, whatever you use is going to taste amazing once it’s smothered with THIS ↓↓↓
“This” being a tasty Chinese sauce. It’s actually almost like a mother sauce for virtually every Chinese stir fry and stir fried noodles on my site.
And before you ask – YES the Egg Foo Young Sauce can be made with Charlie*. 🙂 Directions are in Note 1 of the recipe! – Nagi x
* Charlie is my standby All Purpose Chinese Stir Fry Sauce. Simple to make, lasts for weeks, just add water!
Egg Foo Young
Watch how to make it
In the video, I made a half batch of each pork and prawn/shrimp Egg Foo Young.
Egg Foo Young
Sauce (Note 1 for Charlie option):
- 4 tsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce , or all purpose (Note 2)
- 2 tsp Oyster Sauce
- 1 tbsp Chinese Cooking Wine (shaoxing wine) (Note 3)
- 1/2 tsp sesame oil
- 1 cup / 250 ml water
- Dash of white pepper
- 6 eggs
- 2 cups bean sprouts (just eyeball it)
- 4 shallots/green onions , white part only, sliced
- Salt and white pepper
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 garlic clove , finely chopped
- ONE Filling of Choice, below (Prawn or Pork)
Option 1: For Prawn /Shrimp Egg Foo Young
- 100 - 120g/3.5 - 4 oz chopped raw small prawns/shrimp , peeled and deveined (Note 4)
Option 2: For Pork Egg Foo Young :
- 100 - 120g/3.5 - 4 oz ground/mince pork (or chicken, turkey, beef or veal)
- 1/2 tsp EACH soy sauce and Oyster Sauce
- 1/4 tsp sugar
- Dash of sesame oil
- Sesame seeds, sliced green onion
- Mix cornflour and soy sauce. Then add remaining ingredients.
- Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
- MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
- Place pork in a bowl, add remaining ingredients. Use fork to mix through.
- Whisk eggs in a bowl.
- Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
- Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
- Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
- Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
- Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
- Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).
* Non ground/mince chicken, beef etc, cook first then dice and mix into the egg mixture.
* Raw vegetables - For things like chopped leafy Chinese greens, cabbage, grated carrot, just add them raw into the egg mixture.
* Cooked vegetables - For vegetables like onion, capsicum/bell peppers, zucchini, eggplant, sliced mushrooms, chop, grate or slice then cook before mixing into the egg mixture. Onions - The green onion can be substituted with finely chopped red or white onions, or cooked leeks or brown/yellow onions. 1. CHARLIE* option: mix 3/4 cup water, 1 1/2 tbsp Stir Fry Sauce, 1/2 tbsp cornflour/cornstarch. Cook per recipe. * Charlie is my homemade Chinese All Purpose Stir Fry Sauce that lasts for weeks and weeks. Yes I named it. 😂 2. Light or all purpose soy sauce (eg Kikkoman) is fine here. Don't use soy sauce labelled as Dark or sweet soy sauce, or kecap manis. 3. Sub with dry sherry, cooking sake or Mirin. If you can't consume alcohol, omit it and use low sodium chicken broth instead of water AND reduce soy sauce to 1 tbsp. 4. Even precooked will be fine. If using frozen, thaw and pat dry before using. 5. Nutrition per omelette, including all sauce.
Life of Dozer
Move cushions. Cover with sheet. Get him settled. Tuck in current favourite toys.
Now – Prince Dozer. Is there anything I can get you? A tea perhaps?😂
Rehab update: 5 weeks post ACL operation and he’s doing great! A little too great…. if he had his way, he’d be tearing down the backyard chasing rabbits and back on the operating table. 6 more weeks to go before he’s running free again! 🤞🏼