Egg Foo Young

This is a great dish to clear out some left overs. I like to make it after we’ve had chicken. But it also works with beef or pork or you can use a little of each. In Chinese restaurants, they call it “House Egg Foo Young” if you use several meats. Anyway you make it, it’s a little different from the every day meal, it’s good and it’s easy to make. It’s also great with Fried Rice.

Egg Foo Young


  • Mixed Chinese Vegetables (3 or 4 C, I used canned)
  • Diced or shredded chicken, beef or pork (1 C ±)
  • Shrimp (optional)
  • Mushrooms (optional)
  • Scallions (optional)
  • 3 large eggs
  • Oil for frying (4 or 5 tbsps)


Drain the Chinese Vegetables or, if you prefer, make your own mix; bean sprouts, Chinese water chestnuts, roasted red bell peppers, celery, carrots, onion… I prefer to start with the canned and then add mushrooms, scallions and anything else that strikes my fancy that day.
While the vegetables are draining, dice or shred the chicken (or beef or pork).
Beat the eggs.
Add vegetables, meat and other ingredients you have selected to the eggs and mix well to combine.
Use a small ladle or large serving spoon to place mixture in a pre-heated frying pan (medium to medium-high heat). It will take 4 or 5 minutes to set so you can flip it over. To check, gently place a spatula or egg flipper under one edge and begin to slide it under the patty. If it comes loose from the pan easily and moves all at once, you’re good to go. If not, wait a while and try again. It's pretty much like a pancake. You’ll get the hang of it.

Once flipped, wait another 4 or 5 minutes and you’re done.

Stir the mixture well before you ladle each patty into the pan.
I place the finished patties in a casserole in an off set stack, cover with foil and keep in a low oven (200º) to keep warm.

I recommend serving with Fried Rice and gravy with some soy sauce at the ready. Enjoy!

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