Egg Fu Yong Chinese Omelette

Dive into the irresistible flavors of Egg Fu Yong, a classic Chinese omelette that brings comfort food to a whole new level. Packed with fresh bean sprouts, vibrant green onions, shredded carrots, and the protein of your choice—whether it’s tender shrimp, chicken, or pork—this dish offers a perfect harmony of textures and flavors. A blend of soy sauce and sesame oil infuses each bite with rich umami, while a quick whisk of all-purpose flour ensures a delightful, pancake-like consistency. Cooked to golden-brown perfection and served with a luscious homemade oyster sauce gravy, each omelette is a savory masterpiece you’ll crave again and again. Ready in just 35 minutes, this dish is an easy yet impressive addition to your family dinner or weekend brunch spread.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 large eggs
• 1 cup bean sprouts
• 3 stalks green onions, chopped
• 1 cup cooked shrimp, chopped (or substitute cooked chicken or pork)
• 0.5 cup carrots, shredded
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons all-purpose flour
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 1 tablespoon water (for cornstarch slurry)

Directions

Step 1

In a large mixing bowl, whisk together the eggs, soy sauce, sesame oil, and water.

Step 2

Add the bean sprouts, green onions, cooked shrimp (or chosen protein), shredded carrots, and flour to the bowl. Stir until evenly combined.

Step 3

Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat.

Step 4

Pour a ladleful of the egg mixture into the skillet (about 1/2 cup per omelette) to form a small pancake.

Step 5

Cook for 2-3 minutes until the edges are set and the bottom is golden brown, then carefully flip and cook for another 2 minutes. Repeat with the remaining mixture, adding more oil as needed. Transfer cooked omelettes to a plate and keep warm.

Step 6

To make the sauce, combine the chicken broth and oyster sauce in a small saucepan over medium heat.

Step 7

In a small bowl, make a cornstarch slurry by mixing the cornstarch with 1 tablespoon of water. Stir the slurry into the saucepan and cook until the sauce thickens, about 2-3 minutes.

Step 8

Serve the Egg Fu Yong omelettes hot, drizzled with the savory sauce. Enjoy!

Nutrition Facts

Serving size	1143 grams (1143.0g)

Amount per serving	% Daily Value*
Calories	1160

Total Fat 70.10g	90%
Saturated Fat 15.50g	78%
Polyunsaturated Fat 22.70g
Cholesterol 1577mg	526%
Sodium 2753mg	120%
Total Carbohydrate 31.40g	11%
Dietary Fiber 5.90g	21%
Total Sugars 11.10g
Protein 102.40g	205%

Vitamin D 668IU	3341%
Calcium 370mg	28%
Iron 9mg	49%
Potassium 1850mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 35.1%

Carbs: 10.8%