Easy Homemade Egg Foo Young

Name: Easy Homemade Egg Foo Young
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 8 large eggs; 1 tablespoon cornstarch; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup portobello mushrooms, chopped; 1 bell pepper, diced; 1 cup bean sprouts; 2 green onions, sliced; 2 cloves garlic, minced; 2 tablespoons vegetable oil; 1/2 cup water; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon chili sauce; 1 teaspoon cornstarch (for the sauce)

This classic Chinese inspired dish is packed with fresh vegetables and protein, making it a perfect quick dinner or breakfast option.

By Daily Recipes Book· 🌍 Chinese· August 1, 2026

dailyrecipesbook.com

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

Egg Foo Young is one of my favorite meals to whip up when I want something hearty and comforting. It is essentially a delicious vegetable packed omelet served with a savory, tangy gravy that brings everything together beautifully. I love how flexible this recipe is, as it is a fantastic way to clear out your fridge and use up any leftover meat or vegetables you have on hand.

I first fell in love with this dish at a brunch in Chinatown, and I have been making it at home ever since. It is much faster and cheaper than ordering takeout, and it tastes just as authentic. My secret tip is to make sure your oil is nice and hot before adding the eggs, as that perfect golden brown fry is essential for the right texture.

Ingredients

8 large eggs
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup portobello mushrooms, chopped
1 bell pepper, diced
1 cup bean sprouts
2 green onions, sliced
2 cloves garlic, minced
2 tablespoons vegetable oil
1/2 cup water
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili sauce
1 teaspoon cornstarch (for the sauce)

Instructions

1
In a small saucepan, whisk together the water, soy sauce, oyster sauce, rice vinegar, sesame oil, chili sauce, and one teaspoon of cornstarch.
2
Bring the sauce mixture to a gentle simmer over medium heat, stirring constantly for about one minute until it thickens. Remove from the heat and set aside.
3
In a large bowl, whisk the eggs with one tablespoon of cornstarch, salt, and pepper until the cornstarch is completely dissolved.
4
Stir the mushrooms, bell peppers, bean sprouts, and green onions into the egg mixture.
5
Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
6
Pour in half of the egg and vegetable mixture. Cook for three minutes on one side until set.
7
Carefully flip the omelet and cook for another two minutes on the other side. Remove from the pan and repeat the process with the remaining egg mixture.
8
Serve the omelets warm, drizzled generously with the prepared sauce and garnished with extra green onions if desired.

💡 Tips

Serve these warm right out of the pan for the best texture. If you have leftovers, keep them in an airtight container in the fridge, though note that they are best eaten fresh. You can add extra crunch by serving this over a bed of buttery rice.

#Dinner #Vegetarian #Healthy #High Protein #Easy #Chinese

Made this recipe? Let us know how it went.