Egg Foo Young

Name: Egg Foo Young
Prep time: 13 min
Cook time: 24 min
Total time: 37 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup Unsalted Beef Stock; 1 tablespoon Soy Sauce; 1 tablespoon Shaoxing Wine; 1 tablespoon Oyster Sauce; 1/2 tsp Pepper; 1 tablespoon Cornstarch; 1 tablespoon Water; 1 tablespoon Cornstarch; 1 tablespoon Water; 8 large Egg; 1/2 tsp Kosher Salt; 1/4 tsp Sugar; 1 Spring Onions; 1 cup Mung Bean Sprouts; 20 Shrimp; 3 Cups Vegetable Oil; 2 cups Jasmine Rice

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Chinese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 71 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 37 min total

1 cup Unsalted Beef Stock
1 tablespoon Soy Sauce
1 tablespoon Shaoxing Wine
1 tablespoon Oyster Sauce
1/2 tsp Pepper
1 tablespoon Cornstarch
1 tablespoon Water
1 tablespoon Cornstarch
1 tablespoon Water
8 large Egg
1/2 tsp Kosher Salt
1/4 tsp Sugar
1 Spring Onions
1 cup Mung Bean Sprouts
20 Shrimp
3 Cups Vegetable Oil
2 cups Jasmine Rice

Step-by-step instructions

Make the gravy: In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.
Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.
Make the egg foo young batter: In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.
Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.
Fry the egg foo young: Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.
With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.
Tip Egg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.
Remove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.
Serve and enjoy: Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.

Why this works on a weeknight

Egg Foo Young lands at about 37 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Egg Foo Young actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Seafood Chinese