How to Make Egg Foo Young

If you are like me, tired of boring breakfasts, and actually many times like to have breakfast for dinner, then I have the perfect recipe for you. Egg Foo Young is a delectable Chinese-inspired dish, in essence, an omelet loaded with veggies and sometimes meat, paired with the most amazing Chinese sauce.

 I fell in love with egg foo young when I used to live in NYC and a friend invited me for brunch in China town. Now I make it at home, since it is perfect for a quick weeknight dinner or filling breakfast! It is just an omelet made the Chinese way – with the addition of soy sauce, oyster sauce, rice vinegar, and sesame oil. With these flavors, expect nothing but a savory, delicious ensemble!

With my easy recipe, you can make it at home in minutes for a fraction of what it costs to get it at a restaurant, and it is real, authentic Chinese food. My recipe also has a special ingredient that will knock your socks off. It is tart, sweet, and just a tiny bit zesty.

This recipe is a great way to utilize those leftover veggies and meat you still have in the fridge. Hence, not only will you be able to cook a hearty dinner, but you will also minimize your food wastage.

Fry up this dish and serve it on top of your favorite rice. Better yet, try my instant pot stick of butter rice recipe. This stuff is so buttery good, it will have everyone hooked and nobody will want rice any other way.

If you are craving more Chinese dishes, then, you came to the right place! Try this with my other easy  recipes like the Szechuan Chicken, Sweet and Sour Pork, and Moo Goo Gai Pan!

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

Special items

• Saucepan – I use a medium saucepan for making the sauce.
• Skillet – For frying the eggs, I use a large non-stick skillet.
• Bowls
• Cooking utensils

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.
• Water

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.
• Sesame oil – For the same reason I like the sesame oil in the sauce, I have to have it in the omelet as well. It really complements the whole meal.
• Salt
• Pepper

Garnish:

• Sesame seeds – I always toss some sesame seeds on top for extra crunchiness in every bite. I love crunchy food.
• Green onions – Sliced green onions, both white and green sections here, are the perfect toppings to accompany the sesame seeds for color and flavor.

How to make egg foo young?

• 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. It was invented by Lee Kum Sheung in 1888 by accident when he was making oyster soup and forgot about it until it became a thick sauce. 

Some people think that oyster sauce tastes like fish. But you have to try it to know that it absolutely does not. If it does, it is not a good brand. It is primarily salty and sweet with a deep caramel hint that tastes like anchovies. I can sometimes taste a bit of spiciness and even a little ocean water, but it definitely tastes like oysters.

So, I love the original, made with real oysters. Lee Kum Kee is my favorite, of course, but Kikkoman is also a good one that I use when I want one that is not as salty. 

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.   

More authentic Chinese recipes:

Recipe tips:

• Skip the restaurant and make it at home. It tastes better with my recipe and my secret ingredient.
• 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. I use two tablespoons, but if you like it thicker, use more.
• Also, I cannot stress enough to make sure the oyster sauce is a well-known brand. It is the thickest and most flavorful part of the sauce.
• Do not try making egg foo young without frying it. The texture will not be the same.
• Making egg foo young in advance can be done, but reheating it will not be the same.