Egg Foo (Fu) Yung
Virginia Egg Council
This Asian-inspired recipe is similar to an omelet, but rather than being folded, it is topped with your sauce of choice and can be enjoyed for lunch and dinner.
- Serves 4
- Total Time: 20-25 minutes
- Preparation Time: 5-10 minutes
- Cook/Bake Time: 10 minutes
- 4 large eggs
- 1 teaspoon sesame oil
- 2 teaspoon peanut oil (in a pinch, Canola oil will do) or cooking spray
- 2 cups total of chopped or thinly sliced veggies: carrots, celery, green onions, bamboo shoots, water chestnuts, Napa cabbage, bean sprouts – drain canned veggies well
- 1/2 cup lean, cooked ham, diced (or cooked, shredded chicken or pork)
- Cooking spray
- Green onions, sliced for garnish
- Serve with Sweet Chili/Peanut sauce
- In medium bowl, beat eggs and sesame oil. Set aside.
- In a non-stick skillet over medium-high heat, heat peanut oil enough to sizzle a drop of water. Add veggies and meat of choice and stir-fry 1-2 minutes, until veggies just soften and are hot. Add veggies and meat to the beaten eggs.
- Evenly coat same pan with cooking spray. Heat to medium-high heat until hot enough to sizzle a drop of water. Spoon about ½ cup of the egg mixture on hot pan, pushing fluid edges toward center to keep the omelet about 5 inches in diameter. Cook until almost set and lightly brown on bottom (1 ½ - 2 minutes) and flip to cook second side, about ½ to 1 minute longer. Slip patty onto platter (keep warm in 200° oven) while making the remaining patties.
- Wipe pan; re-spray; re-heat; make an additional patty. Repeat, making four patties.
- Garnish with green onions. Serve with Asian sauce of choice and a side of Jasmine rice.
NOTE: To make the Sweet Chili Sauce, combine two parts sauce and one-part peanut butter and heat in the microwave. For convenience, use whatever pre-made Asian sauce you have on hand. Watch how to make this recipe here.