Egg Foo Yung

Egg Foo Yung Recipe

A few of you asked for how I make this dish. My Egg Foo Yung (or Egg Foo Young) recipe is based on one by Souped Up Recipes on YouTube. It was good, but it was problematic in a few ways.

Changes – My Egg Foo Yung Recipe

First of all, a warning. If anyone advertises their Egg Foo Yung recipe as “quick” or “easy” I wouldn’t believe them. Unless you’re a trained chef with lots of knife handling experience, prep work and ease with coordinating multiple pots at once.

Prep for this dish requires a few vegetables cut up in fine slivers.

Making the dish also requires that you coordinate the omelettes, the sauce and the rice at about the same time.

It’s not that difficult, but it’s not either quick or easy (at least for me).

The video for this dish preparation is in two distinct sections. The first section is a quick 7-minute how-to section. The second section is about 25 minutes for elongated versions of each phase of preparation.

The video also has timestamp links in the description to allow you to fast-forward to just the section you want to see.


Prep Time: 15 minutes

Cooking Time: 15 minutes (rice needs to be started at least 30 minutes prior to serving)

Hints: I start the process about 1 hour before the meal by chopping all the vegetables. Then I pre-cook the pork and the vegetables. 30 minutes prior to the meal, I start the rice. About 20 minutes before serving, I start cooking the sauce and omelettes. Since I can only make 2 omelettes at once, I stack them on a large serving plate and microwave them for 2-3 minutes right before pouring the sauce over them and garnishing. This way they’re hot and fresh when served.

Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

Egg Foo Yung Pic 04

Egg Foo Yung Pic 01



  • 1 carrot (peeled)
  • 1 med-small celery stalk
  • 1/3 cup of shredded cabbage
  • 1/2 onion
  • 4-6 small hot chili peppers
  • 8-10 scallions (split – white section cooked in with omelettes and green section used for garnish)
  • 7 eggs
  • 4 ounces of ground pork
  • 8 large peeled/de-veined shrimp
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Oyster Sauce
  • 4-6 Tbsp vegetable oil


  • 2 Tbsp of oyster sauce
  • About 2 Tbsp of soy sauce (to taste)
  • 2 tsp of sugar
  • (adjust for thickness) 2 1/2  Tbsp of corn starch
  • 2 cup of water (or chicken broth)


Vegetable Prep

Finely julienne the carrot, celery and cabbage. Coarsely chop the small hot chili peppers. Dice the 1/2 onion into 1/4″ diced pieces. Chop the scallions and separate the white/light green section at the bottom from the green section at top. You will be using the green section for garnish when the dish is ready to serve

Pre-Cook the Ground Pork and Vegetables

Pan-cook the ground pork on medium-high heat, breaking it up into fine pieces. When almost all the pink is gone, add all the chopped vegetables (except the green tops of the scallions). Continue to cook the ground pork and the vegetables for about 3 minutes on medium-high heat. Transfer all the pre-cooked ingredients into a large mixing bowl.

Omelette Batter

Roughly cut the shrimp into small pieces and add into the mixing bowl.

Beat 7 eggs and add into the mixing bowl. Add 2 Tbsp of soy sauce and 1 Tbsp of oyster sauce.

Fold all the ingredients together

Start the Sauce

Add all the ingredients for the sauce into a small sauce pan and cook on medium heat. Stir frequently and turn down to low when mixture begins to simmer.

Cook the Omelettes

Using a large skillet or wok, turn the heat to high and heat up your pan for about 10 seconds. Add 1-2 tbsp of vegetable oil and turn the heat to medium. Take about 1/2 cup of the egg mixture. Carefully put that in. Fry this on medium heat for 1-2 minutes each side or until both sides are light-medium brown.

Move completed omelettes to a large serving plate as they are cooked.

Completing the Dish

Once all of your omelettes are cooked, I microwave them for about 2-3 minutes right before serving to make sure they are served hot. Pour about 2/3rds of the sauce over the omelettes and sprinkle the chopped green scallion-tops on top and serve with rice. I save 1/3rd of the sauce for leftovers or to supplement when eating the meal.

If you have any questions about the recipes, just post a comment.

5 comments on “Egg Foo Yung Recipe

  1. I realize now that I have never had Egg Foo Young and thought it was a very different dish. Your dish looks fantastic! Thanks for the recipe! Great to have the video instructions too. (How does the rubber band on the wrist fit in? Is it optional?)

  2. Thanks. This was inspiring.
    I’ve used a rice maker for the last 3540 years so making rice has been a no-brainer. Mine even has a timer. Last Christmas my husband gifted me with a Donabe so I’m enjoying a “new” (new to me anyway- but actually it is ancient) way to make rice.
    I think I’ll add this to the menu soon.

    1. I eat enough rice to justify a rice cooker. But unfortunately, we have virtually no counter space, and so it’s making rice the old-fashioned way.

      Often we will make two cups of rice and re-heat leftover rice (which is actually what I did for the meal I video’ed.

  3. This looks delicious! It’s a 100% upgrade from the one I’ve used in the past. I’ll be making this soon.

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