Go Back

The Perfect Egg Foo Young: A Delicious Chinese-American Classic

Egg Foo Young is a classic Chinese-American dish that has won the hearts of food lovers around the world.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast, Brunch, Lunch
Cuisine American, Chinese
Servings 0
Calories 260 kcal

Ingredients
  

  • 6 large eggs
  • 1 cup bean sprouts
  • 1 cup cooked, diced chicken, shrimp, or tofu (or a combination)
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup minced fresh cilantro
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 2 tbsp vegetable oil, for frying

Instructions
 

  • In a large mixing bowl, whisk the eggs until well beaten. Stir in the bean sprouts, cooked chicken/shrimp/tofu, onion, bell pepper, green onions, cilantro, white pepper, and salt. Mix gently until all ingredients are well combined.
  • Heat 1 tablespoon of vegetable oil in a non-stick skillet or well-seasoned pan over medium heat. Once the oil is hot, ladle about 1/4 cup of the egg mixture into the pan, forming a small pancake-like shape. You may need to cook the Egg Foo Young in batches, depending on the size of your pan.
  • Cook the Egg Foo Young for 3-4 minutes on one side, or until the edges are set and the bottom is golden brown. Carefully flip the pancake using a spatula and cook for another 3-4 minutes on the other side.
  • Remove the cooked Egg Foo Young from the pan and place it on a paper towel-lined plate to absorb excess oil. Repeat the process with the remaining egg mixture, adding more oil to the pan as needed.

Nutrition

Calories: 260kcalCarbohydrates: 8gProtein: 18gFat: 18gSodium: 600mgFiber: 2g
Keyword egg dish, Egg Foo Young, eggs, rice
Tried this recipe?Let us know how it was!