China Egg Foo Yung
Egg foo yung is a simple Chinese omelet that is quick to prepare. While Chinese restaurants outside of China bathe the omelet in brown gravy, the original version has vegetables enveloped in golden egg. This healthy and tasty dish is packed with protein and vegetables. It can be served as one large omelet or individual omelets.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 10 large eggs
- 1 Tbsp (15 ml) soy or tamari sauce
- 1 tsp (5 ml) sea salt, more to taste
- 2 Tbsp (30 ml) vegetable oil
- 2 tsp (10 ml) chopped fresh ginger root
- 2 garlic cloves, crushed
- ½ cup (40 g) sliced shiitake mushrooms
- ½ cup (75 g) diced ham
- ½ cup (25 g) diced carrots
- ¼ cup (40 g) peas
- ¼ cup (25 g) fresh bean or alfalfa sprouts
- Cooked rice, as needed for serving
Directions
- Whisk together eggs, soy or tamari sauce, and sea salt in a large bowl.
- Pour vegetable oil into a skillet set over medium-high heat.
- Add ginger and fry until golden brown.
- Add garlic and sauté for 2 minutes.
- Add shiitake mushrooms, ham, carrots, and peas, mixing well to combine.
- Cook with lid on for 2 minutes.
- Add sprouts and a pinch of sea salt, mixing well.
- Reduce heat and pour in eggs.
- Cook until semi-set and then turn over to cook the other side.
- Serve warm with cooked rice.
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