Egg Foo Yong

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  • Level: Easy
  • Total: 35 min
  • Prep: 14 min
  • Cook: 21 min
  • Yield: 4 servings
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2 tablespoons vegetable oil, plus more for frying

6 ounces white mushrooms, trimmed and sliced

1 1/2 teaspoons sugar

1 cup low-sodium chicken broth

3 1/2 teaspoons soy sauce

1 tablespoon cornstarch

1/2 medium onion, thinly sliced

6 ounces Canadian bacon, diced

1/2 cup frozen peas, thawed

1 bunch scallions, thinly sliced

6 large eggs, beaten

1 teaspoon toasted sesame oil


  1. Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
  2. Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs.
  3. Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.