Chinese Egg Foo Yong

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 8 eggs
  • 1 1/2 cups - finely shredded cabbage, carrots and beans
  • 1 cup - bean sprouts
  • 1 onion (sliced fine)
  • 1 tbsp - finely shredded celery
  • 2 tbsp - soya sauce
  • 1 tsp - sugar
  • 3 tbsp - salad oil
  • salt to taste

How to Make Chinese Egg Foo Yong

  • Heat 1 tbsp. of oil in a frying pan and saute the onion and vegetables for 1 minute.
  • Add the soya sauce, sugar and salt. Remove from the pan and keep aside.
  • Beat the eggs well together, adding a dash of salt.
  • Heat the remaining oil in the same pan, then reduce the heat and pour in the beaten eggs.
  • Cook till the eggs set, lifting the bottom to avoid sticking.
  • While eggs are still soft, spread the surface with the vegetables.
  • Cover and cook till set. Turn over and cook on the other side for 1 minute.
  • Serve immediately.