Make your favorite Chinese takeout at home with this easy Egg Foo Young recipe! Loaded with fresh ingredients and topped with a delicious gravy, it’s literally the BEST Egg Foo Young you’ve ever tasted… and couldn’t be easier to make!
Our family LOVES Chinese takeout, and Egg Foo Young is one dish that’s always guaranteed to be on the menu.
There’s just something about it we can’t get enough of. Between the egg patties and the veggies and that thick, delicious gravy… it’s one of the most comforting meals around.
If you’ve never tried egg foo young, it’s essentially an egg & veggie pancake topped with a thick brown gravy. It’s a classic Chinese dish with tons of variations… and a staple on any Chinese restaurant menu.
It’s also incredibly easy to make at home, and makes a delicious meal any time of day!
There are countless ways to do egg foo young, but for this recipe I used pork, bean sprouts, grated carrots, and diced onions. I was unable to find fresh bean sprouts so I substituted canned which worked out well!
For the oil, sesame oil is traditionally used in Asian cuisine but I substituted canola oil. Either will work just fine.
- 8 large eggs
- 1/2 pound pork chop, diced
- 1 cup bean sprouts
- 1/2 cup grated carrot
- 1/3 cup yellow onion, diced
- 2 green onions, sliced
- 2 Tablespoons cornstarch
- 2 Tablespoons soy sauce
- 1 Tablespoon butter
- 1 cup chicken broth
- 2 Tablespoons cooking sherry
- green onions and sesame seeds for garnish (optional)
Making egg foo young is a lot like making pancakes. Simply mix the batter, pour it into a hot skillet, and let it cook. I used a spatula to keep the edges from spreading out too far, and I used a large enough skillet that I could make a few at a time.
- Heat 1 Tablespoon oil in a saute pan.
- Add yellow onion and diced pork, seasoning with salt and pepper to taste. Cook 5 minutes or until pork is no longer pink.
- Add grated carrots and bean sprouts and remove from heat. Set aside to cool.
- Whisk eggs in a large mixing bowl. Add meat/veggie mixture to eggs.
- Stir in green onions.
- Heat 2 Tablespoons oil in a skillet.
- Pour 1/3 cup of egg mixture into the skillet at a time and cook 1-2 minutes on each side, until browned.
- Remove patties from the skillet to a plate; continue until egg mixture is gone.
- Prepare gravy by combining cornstarch and soy sauce. Mix in remaining ingredients. Bring to a boil and boil for 1-2 minutes. Remove from heat (gravy will thicken as it cools).
- Pour gravy over egg foo young and sprinkle with green onions and sesame seeds to garnish.
🍤 Recipe variations
When it comes to what to put in your egg foo young, the possibilities are endless. These are some tried and true alternatives:
- Substitute chicken, shrimp, or ham for the pork
- Add additional veggies, such as celery, peas, mushrooms, or peppers
- Make them vegetarian by replacing the pork with extra vegetables
- Use egg whites in place of whole eggs
- Add a splash of oyster sauce to the gravy for an extra pop of flavor
♨️ Storing & reheating
Leftover egg foo young should be stored in a covered container in the refrigerator for up to 3-4 days. To reheat, transfer to a skillet and heat on medium for 5-7 minutes, until gravy is fully heated through.
🍚 Related recipes
If you’re a fan of Asian cuisine and looking to round out your menu, here are some more delicious recipes to try:
- Crab Rangoon Wonton Cups
- Egg Drop Soup
- Asian Chicken Quinoa Bowl
- Soy Glazed Shishito Peppers
- Creamy Ginger Soy Dipping Sauce
Serving Size: 1
Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 171mgSodium: 371mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 12g