Egg Foo Young

Egg Foo Young is a Chinese egg omelette dish made with vegetables like carrots, peas and bell peppers with an easy gravy topping.

We love easy Chinese recipes in our house including Classic Chinese Chow MeinChicken Lo Mein and Easy Mongolian Beef and this Egg Foo Young is the perfect, easy recipe to round out your favorite Chinese takeout meal made at home.

Egg Foo Young
 Egg Foo Young

Egg Foo Young is sort of the classic leftovers meal made into a restaurant favorite. At our local Chinese restaurant the classic egg version of the dish comes out with a different assortment of ingredients mixed in almost every time we go.

I’ve asked our favorite waiter (who puts up with our circus of a family) why the fillings change and he explained to me that Egg Foo Young is a leftovers recipe and that when they have more or less of certain vegetables they just adjust the filling to what they have.

So if you’re asking yourself what makes this Chinese omelette dish stand out? The fillings, the slight umami flavor from the soy sauce in the mixture and the sesame oil the egg mixture is cooked with. You don’t need a lot of ingredients to take a classic omelette from a breakfast dish to this Chinese restaurant favorite.

It also seems that the fillings can be regional just as the name is. When I first started recreating the recipe at home I looked up all the fillings and styles of cooking the dish and found there are even name variations for Egg Foo Young (just like Moo Shu Pork) including Egg fooyung, egg foo yong, egg foo yung, and egg fu yung.

Long story short, don’t skip this recipe if you don’t have one of the vegetables in the list. Simply swap it out.

Vegetarian Egg Foo Young

Vegetables used in Egg Foo Young:

  • mushrooms
  • green onion
  • peas
  • carrots
  • bell pepper
  • water chestnuts
  • bamboo shoots
  • bean sprouts

On top of the wide options of vegetable mix-ins I guarantee your local restaurant has options that aren’t vegetarian. You can mix in any leftover meats you have as well. Just made sure the meat is cooked ahead of time. This dish cooks so quickly raw meat would stay raw by the time the eggs were cooked.

Meats used in Egg Foo Young:

  • chicken
  • Chinese sausage
  • roast pork
  • shrimp
  • beef
  • ham
  • lobster

Now let’s talk Gravy. I personally am not on team gravy when it comes to Egg Foo Young. But my husband LOVES it. Here’s a classic and beyond easy gravy to add to the top of your dish if you’re team gravy

Egg Foo Young Gravy:

  • 1 cup chicken stock
  • 2 tablespoons light soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon cornstarch
  1. Add everything to a small sauce pan and whisk well before the liquid heats up.
    Cook and whisk until thickened.

Egg Foo Young With Gravy

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Egg Foo Young
5 from 6 votes

Egg Foo Young

Egg Foo Young is a Chinese egg omelette dish made with vegetables like carrots, peas and bell peppers with an easy gravy topping.
Course Main Dish
Cuisine Chinese
Keyword Chinese food, egg, Egg Foo Young, omelette
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 170 kcal
Author Sabrina Snyder


  • 8 large eggs
  • 1/2 yellow onion chopped
  • 1/2 cup carrots chunks chopped and steamed
  • 1/4 cup green peas
  • 1/2 cup green bell pepper chopped
  • 1/4 cup bean sprouts cut in half
  • 1 tablespoon light soy sauce
  • 3 tablespoons sesame oil divided


  1. Add the eggs, onion, mushrooms, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine.

  2. In a large skillet heat 1 teaspoon of sesame oil at a time for each pancake you cook on medium heat
  3. Add about 1/3 cup of mixture per pancake and cook for 3-4 minutes on the first side and 1-2 minutes on the second side.

Recipe Notes

Egg Foo Young Gravy:

1 cup chicken stock
2 tablespoons light soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch

Add everything to a small sauce pan and whisk well before the liquid heats up.
Cook and whisk until thickened.

Nutrition Facts
Egg Foo Young
Amount Per Serving
Calories 170 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 248mg83%
Sodium 263mg11%
Potassium 148mg4%
Carbohydrates 2g1%
Sugar 1g1%
Protein 9g18%
Vitamin A 450IU9%
Vitamin C 13.1mg16%
Calcium 39mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. If you are on a strict diet, I would suggest using your own calculator for nutritional information. The one in the recipe card is a plug in that calculates based on the ingredient list.

    1. Yes, you can substitute with white wine, brandy or dry vermouth. Even vinegars would work although any substitute might adjust the original flavor a bit. Good luck!

  1. Wow I just made Egg Drop Soup in less than 10 minutes! Amazing taste!!!All your recipies are spot on in directions and your comments! Winner!

  2. I have always made my egg foo yung with mushrooms. I always precook them so they do not liquify the eggs by going watery. As noted by another comment made this recipe needs seasoning.. 1 grated garlic clove and 1/4-1/2 tsp grated ginger along with black pepper to your taste.

  3. I’m trying this recipe for dinner tonight. Just one question, what measurement amount is it for the mushrooms?

    1. I’m so sorry, my final testing of the recipe didn’t include mushrooms and it looks like I forgot to take it out in the instructions portion. Feel free to leave them out too or if you want to use them, inlcude 1/2 cup chopped mushrooms. I just found that they released too much water in the 2nd to last testing that’s why I decided not to use them. Hope this helps!

  4. I am going to try this recipe it looks great. I have been so disappointed with the egg foo young in the south west it is so different than what I grew up with on the north east. The egg foo young in the south west is awfully it has a bread/muffin like consistency without any indication of eggs at all. My husband and I are longing for some good Chinese food.

  5. Sabrina,
    I tried making your gravy from this recipe. I whisked and cooked this for at least 20min, and it would never thicken. It only turned brown, the color of tea. You instructions kept me wondering! Should it come to a boil, first? How high should the heat be? How long should it take?
    Can you give further instructions, on how to cook this gravy?

    1. It sounds like your heat might have been too low. You’ll want to have it over medium heat and it should take about 10 minutes to make. Hope this helps!

      1. If it doesn’t thicken, you can add 1 tsp. of cornstarch and 1 tsp. of water mixed into slurry, then added to the sauce.

  6. This recipe was not too badd in my opinion you need an extra half a cup of bean sprouts, some seasoning added to to egg mixture 1/2t garlic powder and 1/4t ground black pepper. All in all this was a great recipe, tysm for sharing it here.

  7. Sabrina, you are my hero(ine)!!! I cannot tell you how long I have been looking for an Egg Foo Young recipe-especially without napa cabbage or bok choy-as it is served in Central GA at EVERY restaurant, as they claim that it “Can’t be made without it” although I grew up without ever having it served with cabbage in the Midwest!!! Anyhoo, I am beyond thrilled to try this recipe “House style”!!!! Thanks SO MUCH for this and all of your fabu recipes!! Will let you know how this turns out!