This classic Chinese recipe is so quick and easy to make any night of the week. It is so versatile too you can really clean out the fridge with this one. We used cabbage for the B vitamins, mushrooms for their vitamin D, and bean sprouts for vitamins C and K, but you can add carrots, kale, and/or zucchini.
It is traditionally served with a thick gravy sauce, which really brings the dish together.
We love it over rice and you can serve extra veggies like sauteed bok choy if you want more filler.
Egg Foo Yung with Rice
Servings
4 Servings
Ingredients
- ½ cup vegetable or chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- Pinch red pepper flakes optional
- 8 large eggs
- ¼ teaspoon kosher salt
- ¼ freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 bunch scallions chopped, greens and whites separate
- ¼ pound mushrooms sliced
- 2 cups shredded green cabbage
- 1 cup fresh bean sprouts
Instructions
- In a small bowl, whisk together broth, soy sauce, rice vinegar, cornstarch and red pepper flakes. Heat in microwave for 1 minute, stir well, sauce should be nice and thick like gravy, if not heat for another 30 seconds.
- Beat eggs in a bowl with ¼ teaspoon each of salt and pepper.
- Bring a large saute pan over medium-high heat, add evoo. Saute white part of scallions, mushrooms, cabbage, and sprouts until any liquid has evaporated, about 5 minutes. Add scallion greens, then pour in eggs and cook, stirring often, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.
- Serve with rice and sauce on the side.
Nutrition
Nutrition Facts
Egg Foo Yung with Rice
Amount per Serving
Calories
364
% Daily Value*
Fat
18.3
g
28
%
Cholesterol
372
mg
124
%
Sodium
848
mg
37
%
Carbohydrates
33.6
g
11
%
Fiber
3.4
g
14
%
Sugar
3.2
g
4
%
Protein
20.4
g
41
%
* Percent Daily Values are based on a 2000 calorie diet.
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