• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
At Home with Rebecka
  • ABOUT
    • CONTACT
    • TALENT CONTACT
    • PRIVACY POLICY
    • DISCLAIMER
  • RECIPE INDEX
    • RECIPES
    • FLORAL EDIBLES LIST WITH PHOTO
    • ORGANIC EDIBLE FLOWERS RESOURCES
    • HOME CANNING SAFTEY GUIDELINES
    • VIDEOS
  • OPERA JOURNEY
  • AWARDS and PUBLICATIONS
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Egg Foo Yung Recipe

February 27, 2017 by athomewithrebecka Leave a Comment

Jump to Recipe Print Recipe

Egg Foo Yung is a classic and somewhat retro Chinese comfort food dish. This easy Asian recipe can be enjoyed for breakfast, lunch, or dinner. 

Egg Foo Yung is a classic and somewhat retro Chinese comfort food dish. This easy Asian recipe can be enjoyed for breakfast, lunch, or dinner.  

Egg Foo Yung is one of my favorite comfort foods and a dish my mother made regularly when I was growing up. I get cravings for this savory meal and because of its versatility and easy preparation, I eat it for breakfast, lunch and dinner.

If you're wondering why the dish doesn't look like the traditional Chinese style pancakes, I'm still recovering from shoulder surgery. As it turns out, flipping a full size omelet shaped breakfast with the use of only one good arm is more difficult than I expected . The final dish was delicious, but looks more like an Egg Foo Yung scramble.

I had a few Brussels sprouts in the fridge, so I threw them in, adding a wonderful crunch and delicious Brussels sprouts flavor. Some potstickers or egg rolls would be delicious served with this meal. 

In my opinion, Egg Foo Yung is not complete without the signature savory gravy!

The sumptuous brown gravy has a silky texture and rounds out the flavor profile of this tasty meal.

I hope you enjoy this Egg Foo Yung recipe.

Egg Fu Yung Recipe

Egg Fu Yung with Gravy

Rebecka Evans
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins

Ingredients
  

  • 2 boneless chicken breast sliced thinly
  • 1 Tablespoon soy sauce
  • ½ teaspoon sesame oil
  • 1 garlic clove minced
  • 1 green onion white part only
  • 2 cups bean sprouts
  • 1 medium onion sliced thin
  • 2 cups brussel sprout leaves
  • 6 large eggs
  • 3 Tablespoon vegetable oil divided
  • ½ teaspoon salt and pepper to taste
  • 1 Tablespoon sesame seeds

FOR THE GRAVY

  • ¼ cup soy sauce
  • ¼ cup chicken stock
  • 2 Tablespoon Oyster sauce
  • ¼ cup cornstarch

Instructions
 

  • Marinate chicken in 1 tablespoon soy sauce, ½ teaspoon sesame oil, 1 garlic clove, and minced green onion, white part only. Rest for 5 minutes in marinade.
  • Cut the ends off Brussel sprouts and separate leaves.
  • Slice onion thinly
  • In a medium mixing bowl, beat eggs till fluffy. Add to the bowl, bean sprouts and Brussel sprouts, onion. Toss to combine
  • Heat a wok on medium high heat. Add 1 tablespoon vegetable oil to wok. Cooked chicken until done. Remove from wok and set aside to cool for 5 minutes. Add chicken to vegetable and egg mixture and toss to combine.
  • Add 1 tablespoon oil to wok. Place a scoop of egg fu yung mixture in the hot wok and cook for 2 minutes on one side. Flip and continue cooking until egg is set, about 2-3 minutes more. Continue until all mixture is made into pancakes.

To Make the Gravy

  • In a small mixing bowl combine, soy sauce, chicken stock, oyster sauce and ¼ cup cornstarch. Whisk to combine. Pour ingredients into the wok and cook over medium heat until thick. Add salt pepper to taste. If mixture is too thick, add 1 tablespoon water at a time until desired consistency is reached.

Notes

To Serve: Drizzle gravy over Egg Fu Yung. Sprinkle with sesame seeds and chopped green onion tops. Enjoy this meal with steamed rice.
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
Egg Foo Yung with Brussels Sprouts

 

If you make this Egg Foo Yung recipe, come over to my Facebook page. I'd love to hear what you think of the recipe!

 

 

« Red Beet Risotto - Culinary Fight Club Challenge
Black Sesame Pork Fried Rice - EASY RECIPE »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

More about me →

Rebecka Evans-Freelance Writer at FYI50+ Magazine

World Food Championships FINAL TABLE

Sandwiches

  • Tarragon Chicken Salad Sandwiches
    Tarragon Chicken Salad Sandwiches
  • Coffee Bacon BLT with Smokey Pimento Cheese Spread
  • Wakamatsu's Peachy Good Waffle Sandwich
    Wakamatsu's Peachy Good Waffle Sandwich
  • Sandwich Loaf recipe
    Women's Auxiliary Luncheon Sandwich Loaf

Trending Cakes

  • Strawberry Creme Crinkle Cake
    Strawberry Crème Custard Crinkle Cake
  • Strawberry Angel Food Cake
    Strawberry Angel Food Cake
  • Lima Bean and Ham Stew Recipe
    Lima Bean & Ham Stew with Sweet Cornbread Cake
  • The "Upside-Down" Filled Jelly Roll Cake
    The "Upside-Down" Pineapple Filled Jelly Roll
https://youtu.be/Hn9HuhgLIEk
https://youtu.be/_WQZag2VAJ8

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2021 At Home with Rebecka