This Egg Foo Young – Chinese Omelette comes together in about 30 minutes and is made all in one pan for a weeknight dinner that your family will love! You can switch up the fillings based on what you have on hand, think leftover vegetables, or even some funky meats, making it a fantastic “clean out the fridge” meal! Seriously, who doesn’t love a dish that’s not just comforting but also super flexible?
Ingredients You’ll Need
- Eggs : 5 large eggs
- Ground Pork : 100 g (or chicken, ham, turkey, beef)
- Shrimp : 100 g, peeled and deveined
- Scallions (Green Onions) : 3 stalks, sliced
- Bean Sprouts : 2 bowls
- Cornstarch : 1 teaspoon (plus an additional 1.5 tbsp)
- Soy Sauce : 1 tablespoon
- Oyster Sauce : 1 tablespoon
- Fish Sauce : 1/2 tablespoon
- Chicken Bone Broth or Water : 200 ml
- Sesame Seeds : For Garnish
- Sliced Green Onion : For Garnish
Let’s Get Cooking!
Prepare Ingredients:
Crack those eggs into a bowl and whisk them with a generous couple pinches of salt and pepper until they’re really well combined, think frothy! Set aside.
In another bowl, combine the ground pork, shrimp, scallions, and bean sprouts. (If you’re using other vegetables, chop them up and toss them in now.) Then, in a separate small bowl, mix the cornstarch, soy sauce, oyster sauce, fish sauce, and chicken broth together until smooth.
Egg Foo Young Gravy:
Heat a non-stick skillet over medium-high heat with a splash of oil. When it’s nice and hot, pour in that delicious egg mixture, swirling it around to coat the base of the pan evenly.
Allow it to cook undisturbed for about 2-3 minutes, until the edges start to set. Then, sprinkle half of the filling mixture evenly over one side of the omelette.
Carefully fold the omelette in half and cook for another minute or two. Slide it out of the pan onto a plate and keep it warm. Repeat with the remaining egg mixture and fillings.
Now let’s bring that gravy to life! Add the leftover sauce mixture to the pan and bring to a simmer, scraping up any yummy bits stuck to the bottom. Stir occasionally until slightly thickened (about 2-3 minutes). Strain if you prefer a super smooth sauce.
Chinese Omelette:
To serve, spoon your delicious Egg Foo Young onto plates, drizzle with the thickened gravy, and sprinkle with sesame seeds and sliced green onion.
And there you have it your Egg Foo Young, hot and fresh, ready to take center stage at family dinner!
Why I Love This Recipe
This is my go-to recipe when I’m looking for something easy and comforting. Seriously, I’m a real sucker for anything that resembles a big fluffy omelette, and it being packed with flavor just elevates it to a new level! The best part is how versatile this is, you can easily use whatever you’ve got hanging around in your fridge, making it a perfect clean-out-the-fridge meal at the end of the week. It’s the kind of dish that turns out great no matter the mix-ins, just so cozy!
As a busy parent, I’m always on the hunt for quick weeknight dinners that are both fun and filling, and this Egg Foo Young absolutely fits the bill. Whether it’s just me or the whole family at the table, there’s always something special about this dish that has everyone coming back for seconds!
Oh, and before I forget, if you loved this recipe, be sure to check out my Japanese Egg Sandwich (Tamago Sando), my Sweet Jalapeno Pork Tenderloin, or my Fresh Egg Noodles!
Why This Recipe Works
Quick & Easy
This comes together in about 30 minutes, which is perfect for those crazy weeknights when you just need a good meal without the fuss. The whole process is simple, there’s no complicated technique here, just a little chopping and whisking.
One-Pan Wonder
Minimal cleanup required means you get to enjoy your meal without being stuck at the sink washing dishes for hours! Just one pan for cooking and another for mixing means even busy weeknights can feel a little more relaxed.
Customizable
This recipe is exactly what it says on the tin, quick and easy! You can throw in any leftover veggies or proteins you have. Broccoli, bell peppers, or even some cooked chicken from last night’s leftovers are perfect substitutes! It’s like a magical blank canvas.
Budget-Friendly
With everyday ingredients that you probably already have at home, you’re not going to blow your budget on this one. Plus, everything is flexible, if you don’t have ground pork, just use whatever ground meat you do have!
Comfort Food
The combo of the warm, fluffy omelette filled with savory goodness, drizzled with a sticky-sweet gravy is just a hug in a bowl. Seriously, it’s everything you want after a long day!
Serving Suggestions
This Egg Foo Young is perfect on its own, but if you’re looking to bulk it up a little more, serve it with a side of steamed jasmine rice or some crispy stir-fried veggies, which complement it beautifully!
Storage and Reheating
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: You can gently reheat the omelette in the microwave or on the stovetop over a low flame. Just ensure not to overcook it, or it might get rubbery.
- Freezing: Honestly? This dish is best fresh, but if you want to freeze it, I’d suggest freezing the egg mixture separately from the fried filling. You can store it for about 1 month, and then just combine and cook fresh when you’re ready!
And there you have it! An easy, delicious, and utterly comforting Egg Foo Young that you and your family are bound to love! So, gather your ingredients and let’s get cooking! The kitchen is about to smell amazing!
Happy cooking, friends! Hope you love it as much as I do! Follow us on Pinterest for daily meal inspiration!
Egg Foo Young
Ingredients
Method
- Crack the eggs into a bowl and whisk them with salt and pepper until frothy. Set aside.
- In another bowl, combine the ground pork, shrimp, scallions, and bean sprouts. Add any other vegetables now.
- In a separate small bowl, mix the cornstarch, soy sauce, oyster sauce, fish sauce, and chicken broth until smooth.
- Heat a non-stick skillet over medium-high heat with a splash of oil. Pour in the egg mixture, coating the pan.
- Cook undisturbed for about 2-3 minutes until edges start to set. Sprinkle half of the filling mixture on one side.
- Carefully fold omelette in half and cook for another minute or two. Transfer to a plate and keep warm. Repeat with remaining mixture.
- Add the sauce mixture to the same pan, bring to a simmer, and scrape any stuck bits. Stir until slightly thickened, about 2-3 minutes.
- Plate the Egg Foo Young, drizzle with gravy, and garnish with sesame seeds and sliced green onion.