Eggs Foo Yung Oz Style

Discover the Aussie twist on a classic Chinese-American dish with this vibrant Eggs Foo Yung Oz Style! This hearty recipe brings together fluffy egg pancakes filled with a medley of fresh vegetables like bean sprouts, grated zucchini, and carrots, along with tender cooked chicken or prawns for optional protein-packed flair. Infused with savory hints of soy sauce and sesame oil, each pancake is perfectly crispy on the edges yet soft inside. Topped with a luscious homemade oyster sauce gravy, it’s a flavor-packed delight that’s ready in just 35 minutes. Ideal for brunch, lunch, or dinner, this easy-to-make dish is perfect for those seeking a versatile, protein-rich meal with a dash of gourmet flair.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 large eggs
• 200 grams cooked chicken breast or prawns (optional)
• 1 cup bean sprouts
• 3 stalks green onions, thinly sliced
• 1 medium carrot, grated
• 1 small zucchini, grated
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 tablespoon oyster sauce
• 3 tablespoons vegetable oil
• 0.25 teaspoon salt
• 0.25 teaspoon white pepper
• 1 tablespoon chopped parsley (optional, for garnish)

Directions

Step 1

In a large mixing bowl, whisk together the eggs, soy sauce, sesame oil, salt, and white pepper until well combined.

Step 2

Add the bean sprouts, green onions, grated carrot, grated zucchini, and your choice of cooked chicken or prawns into the egg mixture. Stir until all the ingredients are evenly coated.

Step 3

Sprinkle the all-purpose flour over the mixture and fold gently to incorporate. This helps create a firmer texture for the pancakes.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or non-stick frying pan over medium heat.

Step 5

Spoon 1/3 cup of the egg mixture into the hot skillet for each pancake. Flatten slightly with the back of the spoon to shape into a round patty.

Step 6

Cook each side for about 3-4 minutes, or until the edges are golden brown and the center is set. Transfer to a paper towel-lined plate and repeat with the remaining mixture, adding more oil as needed.

Step 7

To prepare the sauce, whisk together the chicken broth, oyster sauce, and cornstarch in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes.

Step 8

Serve the Eggs Foo Yung pancakes hot, drizzled with the prepared sauce. Garnish with freshly chopped parsley, if desired.

Nutrition Facts

Serving size	1275.6 grams (1275.6g)

Amount per serving	% Daily Value*
Calories	1457

Total Fat 90.20g	116%
Saturated Fat 19.20g	96%
Polyunsaturated Fat 31.10g
Cholesterol 1286mg	429%
Sodium 3392mg	147%
Total Carbohydrate 47.70g	17%
Dietary Fiber 7.70g	28%
Total Sugars 14.00g
Protein 114.30g	229%

Vitamin D 256IU	1280%
Calcium 338mg	26%
Iron 12mg	64%
Potassium 2289mg	49%

*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: 55.6%

Protein: 31.3%

Carbs: 13.1%