Homemade Egg Foo Yung
Also called a Chinese omelette, 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 omelette with stir fry ingredients and meat served with a brown sauce or gravy.
The good news is that egg foo yung doesn’t really taste like an omelette 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, this egg foo yung recipe 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 instead.
I hope you enjoy this delicious yet simple Chinese inspired meal!
Love Asian fare? Try these recipes too:
- 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
Easy Egg Foo Yung Recipe
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.
- 4 eggs beaten, preferably pastured
- 1 Tbl arrowroot flour
- 2 Tbl 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 Tbl soy sauce or coconut aminos
Chop the vegetables except for the bean sprouts.
Stir fry all the veggies together for a few minutes in ghee or coconut oil to coax out the flavor.
Beat eggs in a large bowl and then mix in choice of chopped meat, stir fried veggies, and arrowroot powder.
Fry the mixture as small pancakes in a hot pan coated with coconut oil.
Serve this egg foo yung recipe with additional soy sauce if desired.
Cool and refrigerate leftovers.
Sarah, The Healthy Home Economist
The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.