A delicious Chinese omelet, this Egg Foo Yong will become one of your favorite mealtime foods. So easy to make and packed with flavor.
I do love egg foo yong, otherwise known as…egg foo young or egg foo yung or egg fu yung or egg furong. I have absolutely no idea which is correct, I just know I love it.
I’m not sure what variation, if any, they serve in China. Egg foo yong might very well be just a part of American Chinese cuisine, one we’ve tweaked to our taste buds here in the states.
If you’ve never had it, it’s basically a Chinese-style omelet and it’s so easy to make. It’s a wonderful dinner item. Serve with some fried rice on the side or sautéed bok choy.
This will easily fit into your dinner rotation and will be requested again and again, I promise!
Heat 1 Tablespoon vegetable oil over medium-high heat. Add the mushrooms and 1/2 teaspoon sugar and sauté until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup cold water; stir (a few drops at a time while stirring quickly to prevent clumping) into the skillet and boil until thickened, about 1-2 minutes.
Heat 1 Tablespoon vegetable oil in another skillet over medium-high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1-1/2 teaspoons soy sauce; cook one more minute. Let cool a few minutes and transfer to bowl to combine with beaten eggs.
Wipe out the skillet. Return to medium-high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1-2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets.
Add the sesame oil (if desired) to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.
Other Chinese Food Recipes You Might Enjoy:
- 17 Ways to Enjoy Chinese Takeout at Home
- Sweet and Sour Pork
- Crab Rangoon
- Cashew Kung Pao Chicken
- Chinese Lemon Chicken
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Egg Foo Yong
Ingredients
- 2 Tablespoons vegetable oil, plus more for frying
- 6 oz white mushrooms, trimmed and sliced
- 1-1/2 teaspoons sugar, divided
- 1 cup chicken broth
- 1 cup low sodium soy sauce, divided
- 1 Tablespoon cornstarch
- 1/2 medium onion, thinly sliced
- 6 oz Canadian bacon, diced
- 1/2 cup frozen peas, thawed
- 1 bunch scallions, thinly sliced
- 6 large eggs, beaten
- 1 teaspoon toasted sesame oil, optional
Directions
- Heat 1 Tablespoon vegetable oil over medium-high heat. Add the mushrooms and 1/2 teaspoon sugar and sauté until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup cold water; stir (a few drops at a time while stirring quickly to prevent clumping) into the skillet and boil until thickened, about 1-2 minutes.
- Heat 1 Tablespoon vegetable oil in another skillet over medium-high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1-1/2 teaspoons soy sauce; cook one more minute. Let cool a few minutes and transfer to bowl to combine with beaten eggs.
- Wipe out the skillet. Return to medium-high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1-2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil (if desired) to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.
