Egg Foo Yung With Gravy

Stir fry egg recipe

The Spruce / Priscilla Jia

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 3 to 4 servings
Yield: 1 omelet
Nutritional Guidelines (per serving)
328 Calories
11g Fat
48g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 328
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 601mg 26%
Total Carbohydrate 48g 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 6g
Vitamin C 3mg 15%
Calcium 28mg 2%
Iron 1mg 4%
Potassium 151mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Egg foo yung, or egg foo young, is a beloved dish found in Chinese and British American restaurants, but also in Chinese Indonesian cuisine. Comparable to a pancake-omelet, this egg-based dish is a savory preparation in which different proteins and vegetables are combined with eggs and pan-fried until set and golden brown, a color that's different from the moist yellow that is expected in a classic omelet. While usually stuffed with shrimp or pork and vegetables, it has as many variations as there are cooks. Every family has a favorite style and variations abound because this is the perfect recipe for using leftovers. As such, anything goes in an egg foo yung.

This recipe is great as a breakfast-for-dinner, as it is served with savory and umami flavored gravy. It's filling and easy to make, and all your favorite veggies can go in it. Use our recipe as a template for making your own version with your favorite ingredients. Serve with rice to make it a wholesome and complete meal. Before you start, be sure to find lap cheong, the Chinese sausage easily found online or at Asian markets.


Click Play to See This Easy Egg Foo Yung With Gravy Recipe Come Together


For the Sauce:

  • 1/2 cup low-sodium chicken broth

  • 1 tablespoon light soy sauce

  • 1 tablespoon Chinese rice wine or dry sherry

  • 1 dash sesame oil

  • Freshly ground black pepper or white pepper, to taste

  • 1 teaspoon cornstarch

  • 6 teaspoons water

For the Egg Foo Yung:

  • 5 large eggs

  • Ground black pepper, to taste

  • 2 to 3 teaspoons Chinese rice wine or dry sherry

  • 1 teaspoon kosher salt, or more to taste

  • 3 tablespoons canola oil, divided

  • 1/4 cup onion, chopped

  • 3 Chinese sausages, sliced into 1/4-inch pieces

  • 6 mushrooms, sliced

  • 1/2 cup mung bean sprouts

  • 1/2 cup napa cabbage, thinly sliced

For Serving:

  • 3 green onions, sliced, optional

  • 4 cups steamed rice

Steps to Make It

Note: While there are multiple steps to this egg foo yung recipe, it is broken down into workable steps to help you better plan for cooking.

Make the Sauce

  1. Gather the ingredients.

    Ingredients for stir-fry egg foo yung

    The Spruce / Diana Chistruga

  2. Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper, to taste. Turn up the heat slightly and add the cornstarch dissolved in the water, stirring quickly to thicken.

    Egg foo yung sauce in a pot

    The Spruce / Diana Chistruga

  3. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.

    Egg foo yung sauce in a pot with a spoon

    The Spruce / Diana Chistruga

Make the Egg Foo Yung Omelet

  1. Gather the ingredients.

    Ingredients for egg foo yung

    The Spruce / Diana Chistruga

  2. In a medium bowl, lightly beat the eggs with pepper, rice wine, and salt. Reserve.

    Eggs beaten in a bowl

    The Spruce / Diana Chistruga

  3. Heat 1 tablespoon of the oil in a wok or a 9-inch frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.

    Sausage and onion sautéed in a pan

    The Spruce / Diana Chistruga

  4. Add 1 more tablespoon of the oil and stir-fry the sliced mushrooms until they're browned. Remove from the pan and reserve.

    Sautéed mushrooms in a pan

    The Spruce / Diana Chistruga

  5. Add the cooked sausages, onion, and mushrooms into the egg mixture along with the mung bean sprouts and napa cabbage.

    Egg foo yung mixture in a bowl

    The Spruce / Diana Chistruga

  6. Add the remaining tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.

    Egg foo yung omelet

    The Spruce / Diana Chistruga

  7. Carefully turn over and cook the other side until golden brown.

    Flipped omelet in the pan

    The Spruce / Diana Chistruga

  8. Serve hot with the warmed sauce poured over the top and sprinkle with green onions, if using. Accompany with steamed rice. Enjoy.

    Stir-fry egg foo yung with gravy
    The Spruce / Priscilla Jia

Add-Ons for Egg Foo Yung

Any vegetables and proteins are welcome additions to this recipe. Choose your favorites among many choices:

  • Protein: Add cubed or sliced cooked ham, shredded chicken breast, shrimp, tofu, or crabmeat.
  • Vegetables: Add red onions, spinach, kale, broccoli, cauliflower, cubed and deseeded tomatoes, or thinly sliced zucchinis.

For a vegetarian-friendly option, skip all animal proteins like ham or shrimp, and make the gravy using vegetable broth.