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Egg Foo Yung ©️ Nel Brouwer-van den Bergh

Egg Foo Yung

5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dinner, Lunch
Cuisine Cantonese
Servings 4


Ingredients for the filling

  • 1/2 carrot
  • 1/4 cup frozen peas
  • 1/4 cup green beans
  • 1/2 tomato
  • 1/3 cup herb leaves (basil, Thai basil, Vietnamese mint or similar)

Ingredients for the omelet

  • 5 large eggs
  • 1 tsp tapioca starch or corn starch or similar
  • 1 tbsp water
  • 1 tsp shaoxing jiu can be substituted by dry sherry
  • 1.5 tbsp light soy sauce


Making the Egg Foo Yung

  • Cut the carrot in small pieces, cut the green beans in pieces
  • Peel the tomatoes and cut the tomatoes in small pieces
  • Par-boil the carrots, the green beans for 3 minutes and add in the last minute the peas; take out and cool down quickly in water and drain
  • Mix the eggs with the shaoxing jiu, soy sauce and water and with the herbs
  • Mix all the drained par-boiled and the freshly cut vegetables with the egg mixture
  • Prepare a skillet with the vegetable oil and heat up
  • Add the entire mixture to the pan and pan-fry for 2-3 minutes on each side
  • Serve on hot plain rice
  • Serve with some soy sauce on the side


Method: pan frying
Food allergy & intolerance information: egg
Keyword Cantonese, egg omelet, soy sauce, vegetables
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