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–+ servings

Egg Foo Young

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A versatile Chinese-American dish featuring eggs, vibrant vegetables, and savory proteins, perfect for quick dinners and brunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Dinner, Main Course
Cuisine: Chinese-American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs
  • 1/2 cup cooked chicken, shredded (or any leftover protein)
  • 1/4 cup red bell pepper, diced
  • 1/4 cup celery, chopped
  • 1/4 cup mushrooms, diced
  • 1/4 cup onions, diced
  • 1/2 cup bean sprouts
  • 2 pieces scallions, chopped
  • Salt and pepper, to taste
  • Oil, for frying

Method
 

Preparation
  1. In a bowl, whisk together the eggs, seasoning with salt and pepper to your liking.
  2. Gently fold in the shredded chicken, red bell pepper, celery, mushrooms, onions, bean sprouts, and scallions until well combined.
Cooking
  1. Heat oil in a skillet over medium heat.
  2. Using a ladle, pour the mixture into the pan, forming small patties.
  3. Cook until the edges begin to set, then carefully flip to achieve a golden brown finish.
  4. Repeat with the remaining mixture.
  5. Serve hot, drizzled with soy sauce or your favorite condiment.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 7gProtein: 12gFat: 9gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 2g

Notes

Egg Foo Young is best enjoyed fresh, but pairs well with steamed rice or pickled vegetables. Store leftovers in an airtight container for up to three days or freeze for longer storage.
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