Egg Foo Young is a Chinese omelette with various ingredients in it which include vegetables, meat and/or seafood. It’s very versatile like a fried rice – you can basically add whatever you like into the egg. Many Western countries often serve Egg Foo Young with a sauce or gravy like this version.
I used a 24cm frying pan to make this so my omelette was quite thick like a frittata. Hubby said it was like an egg cake, lol. It was nonetheless very filling and very tasty too especially when combined with the sauce that wasn’t overly salty or starchy. I stir fried extra beansprouts (without seasoning) and transferred that onto the serving plate before putting the omelette on top just so to have more veggies in the dish which again paired really well with the excess sauce. Enjoy!
Egg Foo Young Recipe
Ingredients (serves 4 as one of few side dishes)
1 yellow onion, peeled & diced
handful of chopped spring onions + extra for garnish
80g fresh shiitake mushrooms, stems removed & sliced
2 chicken frankfurters, sliced
8 large sized prawns, shelled & deveined
salt & ground white pepper
dash of light soy sauce
1 tbsp olive oil
For the sauce:
250ml chicken broth
1/2 tbsp oyster sauce
corn starch solution (combine 2 tsp corn flour with 2 tbsp water)
1. In a bowl, beat the eggs and season with light soy sauce, salt & pepper.
2. Heat oil in pan and briefly stir fry the onions, spring onions, mushrooms and frankfurters. Season with a pinch of salt.
3. Add the prawns and beansprouts. Briefly stir fry for 30 seconds.
4. Pour the egg mixture into the pan and cook on low-medium heat till the omelette sets on the bottom.
5. Flip the omelette to brown the other side. Remove and transfer onto serving plate.
6. In the same pan, pour in the ingredients for the sauce and bring to a boil. Turn off heat once the sauce thickens up.
7. Pour the sauce over the omelette and garnish with spring onions.