Vegetable Egg Foo Young Recipe

An easy take-out dish at home, our Vegetable Egg Foo Young Recipe features sauteed veggies in a Chinese-style omelet topped with soy sauce-based gravy. A fantastic great recipe for a main course or side dish!

Isn’t it amazing that you can make so many of your favorite restaurant dishes right at home? Our Vegetable Egg Foo Young Recipe is just as good… if not BETTER than takeout from Chinese restaurants!

Look, Mama needs a break every now and then, and there is no issue with ordering takeout. It’s a lifesaver, really on those extra hectic nights.

But when I have the time, I love to make some of our favorite dishes right at home. Not only do they taste just as good, or better, but it’s cheaper too.

Plus, I know exactly what I’m putting into our food, so there is no double guessing, especially if you have a family member with an allergy!

We also love Asian cuisine, so I make it a lot, actually, I have a background in Chinese restaurant cooking, so I love to bust out those skills every chance I get, ha! Everyone went nuts for this recipe the last time I made it and was asked to make it that same week again, so you know it’s good!

The best part about this recipe, in particular, is its versatility to fit your tastes!

I know you love making dishes your friends and family will love, why not surprise them next time with this Vegetable Egg Foo Young Recipe?!

Some of our other favorite copycat recipes we have on our site include: Bourbon Chicken, Nacho Fries Recipe, and Wonton Soup Recipe.

1. Perfect as a side dish or main course.
2. Tons of custom options to fit your taste using simple ingredients.
3. Can use up leftovers!

• Vegetable oil
• Sweet onion
• Green bell pepper
• Red bell pepper
• Carrot
• Soy sauce, or light soy sauce
• Water
• Unsalted chicken stock or chicken broth
• Granulated sugar
• Shaoxing wine
• Oyster sauce
• Dark soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• Large eggs
• Fresh mung bean sprouts or any fresh bean sprouts
• Green onions, green party only or spring onion
• Toasted sesame oil
• Garlic powder
• Oil for cooking

1. In a large skillet over medium-low heat, add the oil. Once hot, add the onion, green bell peppers, red bell peppers, and grated carrot. Add the top to the skillet and cook until the veggies are softened, and the onion is translucent, occasionally stirring for 15 minutes.
2. While the veggies are cooking, make the sauce. Place the soy sauce, water, chicken stock, sugar, wine, oyster sauce, and dark soy sauce into a small saucepan over medium heat.
3. Whisk until the sugar dissolves and bring to a simmer. In a small bowl, whisk together the cornstarch and water.
4. Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly. Continue to whisk until thickened, then take off the heat.
5. To make the egg mixture add the beaten eggs, mung bean sprouts, half of the green onions, soy sauce,  sesame oil, and garlic powder to a large bowl and stir to combine.
6. Add the cooked veggies and stir well to combine, set aside.
7. Heat a small 8-inch skillet over medium heat. Add enough oil to coat the bottom of the pan. Pour ⅓ cup of the egg mixture into the center of the pan. Fry for 2-3 minutes until golden brown on the bottom. Carefully flip it over and continue to cook for another 2 minutes until browned on the bottom and cooked through.
8. Place the egg foo young on a sheet tray lined with paper towels to absorb any excess oil. Repeat with the remaining egg mixture, you may need to add more oil during the cooking process.
9. Serve immediately with your favorite sides and some of the sauce drizzled on top. Garnish with the remaining sliced green onions.

ARE THERE ANY SUBSTITUTIONS I CAN USE?

Of course! Not only can you switch out the veggies to ones you like, but you can add things to these Chinese omelettes.

I love to add the following:

• Ground or shredded leftover chicken
• Shredded BBQ pork
• Ground breakfast sausage 
• Ground beef or shredded cooked beef
• Chopped shrimp

You can add any protein you wish really, but just make sure it was cooked ahead of time. The only raw protein you can use is baby sized raw shrimp.

Also, any vegetables you like can be added or switched out from our recipe, just make sure they are cut into bite-sized pieces. I especially love adding water chestnuts, they give a lovely crunch.

Some other vegetables you can add:

• Green peas
• Shitake mushrooms, if using dehydrate soak in water first
• Mixed vegetables

The best way to a little heat, you can add white pepper, cayenne, chili paste, red pepper flakes, or black pepper.

Add some sesame seeds (black, white, or a mix of both sesame seeds work) on top for a pretty presentation and a little extra flavor.

CAN I ADD LEFTOVERS TO THIS?

Yes, yes! I absolutely love that about this easy Chinese recipe, you can use it as a refrigerator clear-out.

Have some leftover glazed carrots from the night before? Chop those babies up and throw them in?

Have a random cup of shredded rotisserie chicken still hanging out in the fridge? Throw that in too.

Really, everything is good in this popular dish!

DO I HAVE TO MAKE THE GRAVY?

No, you don’t have to make the gravy recipe, but I highly encourage you to serve this with a sauce still.

A packet of au jus or beef gravy would go fine with this.

HOW CAN I MAKE THIS FOR ONE?

Absolutely, just break down the ingredients. Use two eggs and throw a few tablespoons of each vegetable in there.

Easily made for one! 

WHERE CAN I FIND THE SPECIALTY INGREDIENTS?

I can find some of the specialty ingredients in my local grocery store in the International foods aisle.

Anything I can’t find, I’ll go to an Asian grocery store or purchase off of Amazon. 

Here are links to purchase off of Amazon:

• Shaoxing Wine
• Oyster Sauce
• Dark Soy Sauce

Oyster sauce is normally very easy to find, but the other two can be tricky.

You can substitute the Shaoxing Wine with dry white wine.

Regular soy sauce will work in a pinch for the Dark Soy Sauce.

Store leftovers in the fridge in an airtight container for up to 5 days. It is best if you can store the omelets separately from the gravy.

To reheat the omelet, you can cover it with foil and bake it until warmed through or in the microwave.

Reheat the gravy in a saucepan or microwave. You can add more chicken stock or water to loosen it up if it is too thick.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight and then reheat before serving. Again, I would suggest freezing separately.

Ready to skip the restaurant and make some take-out at home? Our Vegetable Egg Foo Young Recipe is a staple for your main course or side dish any night of the week.

If you’ve tried this VEGETABLE EGG FOO YOUNG RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!