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Egg Foo Yung: Chinese Style Omelette

Good for using up leftover cooked meat, this quickly cooked Chinese style omelette can be made with shredded ham, pork, chicken or beef. Substitute mushrooms or beansprouts for a vegetarian version.

The Foo Yung is even better with a salty, tangy sauce poured over.

Course Main Course, Side Dish, Starter, Lunch
Cuisine Chinese
Keyword eggs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Author Moorlands Eater

Ingredients

For the Foo Yung

  • 2 large eggs
  • 1 tsp light soy sauce
  • 1 tsp Chinese rice wine
  • 1 tsp sesame oil
  • salt & pepper
  • 1 tbsp fat or oil e.g. pork/chicken fat, groundnut/sunflower oil
  • half a small onion finely chopped or sliced
  • 1 handful pak choi, cabbage or other greens roughly shredded
  • 1 clove garlic finely chopped or shredded
  • 50 g cooked meat e.g. ham, pork, chicken, beef shredded (see Recipe Notes for vegetarian alternatives)
  • 1 tbsp coriander leaf (optional) torn or roughly chopped
  • 1 tsp toasted sesame seeds (optional)

For the (optional) sauce

  • 60 ml chicken or vegetable stock low salt if possible
  • 10 ml light soy sauce approx half a tablespoon
  • 10 ml Chinese rice wine approx half a tablespoon
  • 1 tsp sesame oil
  • black pepper to taste
  • 0.5 tsp sugar optional
  • chilli flakes or sweet chilli sauce optional
  • 0.5 tsp cornflour
  • 2 tsp water

Instructions

For the (optional) sauce

  1. Put all the ingredients except the cornflour and water into a small saucepan and bring to a simmer.

  2. In a small bowl, mix the cornflour and water to a paste.

    Add the paste to the contents of the saucepan and quickly whisk until the sauce thickens.

    Turn the heat to very low & cook for 2 minutes.

    Set aside while you make the omelette.

For the Foo Yung omelette

  1. Break the eggs into a bowl.

    Add the soy sauce, Chinese rice wine, sesame oil, black pepper plus a little salt then beat lightly together. Set aside.

  2. Put the fat or oil in a medium frying pan and heat to moderate.

    Add the onion and cook, stirring often, until softening and starting to brown (approx 10 min).

  3. Add the greens, garlic and meat (or substitute veg), season lightly with salt & pepper and cook until the greens are starting to wilt and the meat is taking on some colour.

  4. Turn the heat up a little, stir in the coriander leaf, then pour over the beaten egg mixture.

    Leave to cook until the bottom of the omelette is set and is golden brown.

  5. Turn the omelette over: doing this in sections is easier & I think gives a better-looking finished dish. I cut it into quarters and turn each quarter over.

  6. Cook until the other side is also golden brown then stack the pieces in a bowl.

  7. If using the sauce, reheat if necessary then pour over the foo yung.

  8. Sprinkle with toasted sesame seeds if using and serve.

Recipe Notes

Vegetable Egg Foo Yung: substitute beansprouts or sliced mushrooms for the meat.