15-min. Easy Egg Foo Young
A delicious Chinese-style omelet loaded with bean sprouts, shallots, and succulent shrimp topped off with a savory gravy. This quick and easy egg foo young is ready in 15 minutes with simple ingredients! A great main or side dish for the family.
- Prep time
- 9 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp vegetable oil (or any neutral oil for cooking)
- 1/2 green onion (finely chopped for garnishing)
- 3 large eggs
- 4 oz jumbo shrimp (peeled and deveined)
- 1 cup bean sprouts (soy bean or mung bean sprouts work)
- 2 small shallots (finely diced)
- 1/2 tsp sesame oil
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/2 tbsp oyster sauce (or vegetarian stir-fry sauce)
- 1/2 tbsp cornstarch (or potato starch/tapioca starch)
- 1/2 tsp regular soy sauce
- 1/2 tsp Shaoxing wine (or dry sherry wine or any broth of choice for a non-alcoholic version)
- 1/2 tsp sesame oil
- 1/2 cup chicken stock (low-sodium or use beef or vegetable stock)
Instructions
- 1
In a small bowl, combine gravy sauce ingredients and set aside.
- 2
In a large bowl, crack and beat your eggs. Then add the rest of the omelet ingredients as listed to your beaten eggs. Mix well with chopsticks and set aside.
- 3
Heat vegetable oil in a medium-sized pan (about 7-8 inches wide) or a wok on medium-high heat. Pour in omelet mixture into the hot pan and evenly spread out shrimp and other ingredients with chopsticks.
- 4
Fry omelet on the first side for 3 minutes until the bottom is golden brown and crispy. Flip over with a large spatula and fry on the other side for 2 mins, until golden and crispy. Remove and transfer omelet to serving plate.
- 5
Reduce to medium heat, pour in the prepared gravy sauce into the pan and simmer to thicken, about 1 minute.
- 6
Pour thickened gravy over omelet and garnish with chopped green onions.