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
Nutrition Facts (per serving)
521 Calories
26g Fat
50g Carbs
18g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 521
% Daily Value*
Total Fat 26g 33%
Saturated Fat 6g 29%
Cholesterol 252mg 84%
Sodium 951mg 41%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 18g
Vitamin C 4mg 19%
Calcium 68mg 5%
Iron 2mg 13%
Potassium 465mg 10%
*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.

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

"Egg foo yung fans are going to enjoy this recipe. It replicates the taste of takeout from Chinese restaurants perfectly. This is a beefy omelet, so flipping it requires attention. As it cooks, peek underneath for that golden brown color. When it’s ready, ensure the bottom’s loose, and flip with confidence. Revel in your success!" —Colleen Graham

Egg Foo Yung With Gravy
A Note From Our Recipe Tester

Ingredients

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

  • Freshly 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 chopped onion

  • 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

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.