This easy and classic recipe for egg foo young, aka “Chinese omelet”, is an easy dinner to lift your family out of the egg doldrums. Fast to make too. Ten minutes prep, ten minutes cook time.
On occasion, I must admit that my family gets bored with eggs despite how yummy they taste and the seemingly unlimited ways to prepare them.
When the egg doldrums strike at my house, whipping up egg foo yung for dinner is the answer.
Also called a Chinese omelet, egg foo yung is easy to make and mouth-wateringly delicious when prepared with quality ingredients.
It is an authentic Chinese dish originating in Shanghai.
American Chinese cuisine has modified it somewhat so that it is now basically known as an omelet with stir fry ingredients and meat served with a (usually fake) brown sauce or gravy.
The good news is that egg foo yung doesn’t really taste like an omelet when served with a quality brown sauce.
Thus, it is a great way to mix things up when egg boredom sets in.
While eggs cooked every which way are typical breakfast fare, egg foo yung is best served as the main course for dinner.
The key is to make sure the brown sauce is the highest quality possible.
I make the effort to source traditionally brewed soy sauce which adds enzymes and life to the rest of the meal which is entirely cooked.
If you are allergic to soy, you can use coconut aminos or this homemade soy sauce substitute instead.
I hope you enjoy this delicious yet simple Chinese-inspired meal!
Love Asian fare? Here are other dinner ideas to consider made with healthy, traditional ingredients.
- Shrimp fried rice with green beans. This video how-to shows you how to make it.
- Panang beef
- Indian chicken curry
- Teriyaki chicken
- Healthy ramen soup recipe
Egg Foo Yung
This easy and classic recipe for egg foo yung is sure to get your family out of the egg doldrums. Fast to make too. Ten minutes prep, ten minutes cook time.
Ingredients
- 4 eggs beaten, preferably pastured
- 2 Tbsp expeller pressed coconut oil or ghee
- 1/2 cup mung bean sprouts preferably organic
- 1/4 cup green onions chopped
- 1/4 cup green peppers chopped, preferably organic
- 1/4 cup mushrooms chopped
- 1/4 cup shrimp or pastured chicken cooked and chopped
- 2 Tbsp soy sauce use tamari if avoiding grains
- 1 Tbsp arrowroot flour optional
Instructions
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Chop the vegetables except for the bean sprouts.
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Stir fry all the veggies together for a few minutes in ghee or coconut oil to coax out the flavor.
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Beat eggs in a large bowl and then mix in your choice of chopped meat, stir fried veggies, and optional arrowroot powder (leave out if avoiding starch or on the GAPS diet).
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Fry the mixture as small pancakes in a hot pan coated with coconut oil.
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Serve with additional soy sauce if desired.
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Cool and refrigerate leftovers in a glass container with tight-fitting lid for up to 4 days.
It’s been awhile, but if I remember right, there’s a gravy that goes on egg foo young. Do you have a gravy recipe for this, or is this particular recipe one gravy-less. 🙂 Thanks Sarah!!
The soy sauce is the “gravy” in this variation.