How to Make Egg Foo Young

If you are like me, tired of boring breakfasts, and actually like to have breakfast for dinner many times, then I have the perfect recipe for you. Egg Foo Young is a delectable Chinese-inspired dish, loaded with veggies, paired with the most outstanding Chinese sauce, easy to make, and ready in just 30 minutes!

This recipe is a great way to utilize those leftover veggies and meat. One of my favorite ways to minimize food wastage. Fry up this dish and serve it on top of my instant pot stick of butter rice recipe. This stuff is so buttery good; it will have everyone hooked

I fell in love with Egg foo Young when I lived in NYC, and a friend invited me for brunch in Chinatown. Now, I make it at home since it is perfect for a quick weeknight dinner or a filling breakfast! With my easy recipe, I can have it ready in minutes and for a fraction of what it costs to get it at a restaurant. I also use a special ingredient that will knock your socks off. It is tart, sweet, and just a tiny bit zesty.

Why you will love this recipe

• It is done in minutes: I can have this whole meal done and on the table in less than 30 minutes. From start to finish, it takes little time to bring this dish together.
• No need to go to the restaurant: Why bother going out when this delicious food can be made at home for much cheaper? I will never go out and get something I can make at home so easy especially when mine tastes so much better.
• Authentic Chinese food: Yes, it is really Chinese food. And I do not put any fake stuff in it. No extra ingredients that are not needed.
• Show it off to everyone: I made this recipe easy so anyone can do it. Make it and show it off to everyone.

What is egg foo young?

If you are wondering was is egg foo young, let me explain it. It is one of the healthiest Chinese-inspired dishes out there as it has fiber from the vegetables and protein from the egg.

It is made with beaten egg filled with vegetables and often meat, and then, fried in an oiled pan. Pretty much like the French omelet that we are familiar with. But this dish has a gravy that the French omelet does not have.

What you’ll need to make egg foo young

Ingredients

For the sauce:

• Oyster sauce – I highly recommend Lee Kum Kee or Kikkoman brands because they are reputable, and I have never had a problem with either. They are always thick, flavorful, and never watery.
• Soy sauce – My favorite brands of soy sauce are the same, but Lee Kum Kee is more of a herby flavor while Kikkoman is sweeter and not as salty. 
• Rice vinegar – I like the light and tangy flavor of rice vinegar in my sauce because it adds brightness to bring out the deep flavors of the oyster and soy sauces.
• Chili sauce – This is my secret ingredient. I feel this adds a sweet, tangy, and slightly spicy taste to this dish to make it stand out from other egg foo young dishes.
• Sesame oil – I enjoy the distinct strong aroma and taste that adds complexity and depth to this dish.
• Cornstarch – Perfect for thickening this sauce without adding any extra flavor to interfere with the rest of the ingredients.

For the omelet:

• Eggs – I use eight large eggs, thoroughly whisked, for a dish that serves four people.
• Cornstarch – To thicken the eggs without adding any other flavors that will get in the way of the rest of the ingredients.
• Bean sprouts – These little healthy sprouts add a nice crunch to balance out the heavy proteins of the eggs and all the veggies.
• Red bell pepper – I like the way the bell peppers add some water to the eggs and give them a bit of a sweet peppery taste while providing a pop of color.
• Mushrooms – I usually use portobello mushrooms for this because I love the meaty taste and chewy texture but baby bellas will also work.
• Green onions – I only use the white part of the green onion (the scallion) for the stronger onion flavor because I like the sharper more intense taste.
• Garlic – I have to have freshly minced garlic for my egg foo young. Without it, the flavor would not be the same. Garlic powder can be used but it will be sweeter and more subtle.

How to make egg foo young?

Now, my friends, I can finally share with you how to make this delicious recipe and how to creatively use the leftover veggies and meat you might have in the fridge!

• Make the sauce: First, I mix all the sauce ingredients in a saucepan and bring it to a simmer over medium heat, stirring constantly. After one minute, I remove it from the heat while I make the omelet.

• Mix the eggs and vegetables: Now, I whisk the eggs in a bowl with the cornstarch, salt, and pepper until the cornstarch dissolves. Then, I stir in the mushrooms, bell peppers, and bean sprouts.

• Make the eggs: Next, I heat vegetable oil in a large skillet over medium heat until it is hot. I add the onion and saute it for one minute before adding the garlic. After sauteing the garlic for 30 seconds, I add half the egg and veggie mixture and cook for three minutes on one side.

• Flip: Then, I flip and cook them for two minutes on the other. I set that aside while I cook the rest of the egg mixture.

• Serve: Finally, I serve the egg foo young drizzled with sauce and sprinkled with sesame seeds and green onions.

Expert tip

Choosing the best oyster sauce

The oyster sauce is one of the most important parts of egg foo young. I have my favorite and it is Lee Kum Kee Premium Lady on the Boat. Good oyster sauce should not taste fishy; it is primarily salty and sweet with a deep caramel hint that tastes like anchovies.

Other tips to consider:

• I recommend mixing the cornstarch with the eggs until it dissolves entirely so it does not get runny.
• To make the sauce thicker, try adding more cornstarch.
• Do not try making egg foo young without frying it. The texture will not be the same.
• I do not recommend making it in advance, while it can be done, reheating it will not be the same.

Recipe variations and add-ins:

• Add bacon: I love serving mine with crispy bacon, which goes with eggs and adds some crunch as well as protein and extra flavor.
• More vegetables: I also like to add chopped carrots, spinach, leeks, microgreens, and tomatoes to give this dish more texture and crunchiness.
• Different sauce: I sometimes use other sauces on this fritter like my favorite Szechuan sauce. It has a bit of a kick, but I can make it in 15 minutes, and it adds such a “wow” factor.
• Make it spicy: Speaking of a kick, when I am in the mood for some real spiciness, I just sprinkle on some red pepper flakes.
• Add cheese: Any kind of cheese would taste wonderful on this. My favorite is mozzarella.
• Gluten-free: To make this delicious dish gluten-free for those who need it, I replace the soy sauce with tamari.

Serving suggestions:

• My favorite way to serve egg foo young is on top of a bed of rice. Try it on my instant pot rice recipe for perfect rice every time.
• Those on a keto diet may want to try my low-carb cauliflower rice instead. I love this stuff. It tastes just as good, if not better, than regular rice.
• I love to serve White Jura wine with it because the pear and nutty flavors complement the umami taste of the dish.
• Instead of rice, sometimes I like to serve it with noodles for a different taste. My easy recipe for soba noodles is so simple to make with just a few ingredients and tastes tangy and light.
• After dinner, I enjoy trying Chinese desserts like egg tarts, moon cakes, sesame balls, or red bean soup.

Frequently asked questions

How to store:

• Refrigerate: I like to eat my egg foo young as soon as it is done cooking. However, leftovers can be stored in an airtight container for up to two days in the fridge.   
• Freezing: Freezing is not recommended.   
• Reheating: When I reheat leftovers, I just cook them in a pan with hot oil for a minute. Do not microwave or it will turn out rubbery.   

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