Egg Foo Young

Make a classic Egg Foo Young with tender vegetables and a savory gravy. Quick, satisfying, and perfect for a weeknight meal.

Egg Foo Young is a fluffy, savory omelette filled with vegetables and usually finished with a rich brown gravy. This version is easy to make at home, comes together quickly, and works well for lunch or dinner. Serve it with steamed rice or enjoy it on its own for a light, satisfying meal.

Ingredients

• 6 large eggs
• 1 cup bean sprouts
• 1/2 cup finely sliced mushrooms
• 1/4 cup finely chopped onion
• 1/4 cup chopped green onions
• 1/4 cup shredded carrots
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3 tablespoons vegetable oil, divided
• For the gravy:
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon sugar
• 1 teaspoon sesame oil

Instructions

1. In a small bowl, whisk together the eggs, water, soy sauce, salt, and white pepper.
2. Fold in the bean sprouts, mushrooms, onion, green onions, and carrots until evenly combined.
3. In a separate saucepan, whisk together the chicken broth, soy sauce, oyster sauce, and sugar over medium heat.
4. Stir the cornstarch and water together in a small cup, then add it to the saucepan. Cook, stirring, until the gravy thickens. Finish with sesame oil and keep warm.
5. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
6. Scoop about 1/4 of the egg mixture into the skillet and shape it into a round omelette. Cook for 2 to 3 minutes per side, or until golden and set.
7. Repeat with the remaining oil and egg mixture to make 4 omelettes.
8. Serve the Egg Foo Young warm, topped with the gravy.