Gluten-Free Egg Foo Young

Discover the perfect balance of flavor, texture, and dietary inclusivity with this Gluten-Free Egg Foo Young recipe! Packed with tender shrimp, fresh vegetables like bell peppers, bean sprouts, and shredded carrots, and seasoned with gluten-free soy sauce and sesame oil, this dish offers a savory umami punch in every bite. Made with a batter fortified by gluten-free flour and a hint of baking powder for that fluffy, golden result, these pan-fried patties are easy to prepare and completely compatible with gluten-sensitive diets. To elevate the experience, a rich, silky gravy ties the dish together, turning it into a restaurant-quality meal right in your kitchen. Ready in just 40 minutes and perfect for lunch, dinner, or meal prep, this 100% gluten-free twist on the classic Egg Foo Young is satisfying, flavorful, and delightfully simple to make.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 200 grams shrimp, peeled and deveined
• 2 tablespoons gluten-free soy sauce
• 1 teaspoon sesame oil
• 1 medium onion, finely chopped
• 1 cup bell pepper, diced
• 1 cup bean sprouts
• 1 medium carrot, shredded
• 3 stalks green onions, sliced
• 2 tablespoons gluten-free flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1

In a large mixing bowl, crack the eggs and beat them until well combined.

Step 2

Add the shrimp, gluten-free soy sauce, sesame oil, chopped onion, diced bell pepper, bean sprouts, shredded carrot, sliced green onions, gluten-free flour, baking powder, salt, and black pepper to the eggs. Mix everything thoroughly until the ingredients are well distributed.

Step 3

Heat a tablespoon of vegetable oil in a non-stick frying pan over medium-high heat.

Step 4

Pour about 1/2 cup of the mixture into the hot pan, spreading it out slightly to form a circular patty.

Step 5

Cook the patty for 2-3 minutes on each side or until it is golden brown and the shrimp is cooked through.

Step 6

Remove the Egg Foo Young from the pan, and place it on a plate lined with paper towels to drain excess oil. Keep warm.

Step 7

Repeat the process with the remaining mixture, adding more oil to the pan as needed.

Step 8

In a small saucepan, combine the chicken broth and gluten-free soy sauce and bring it to a gentle boil.

Step 9

In a separate small bowl, mix the cornstarch and water to form a slurry.

Step 10

Gradually stir the cornstarch slurry into the boiling broth, constantly whisking until the gravy thickens.

Step 11

Serve the Egg Foo Young patties hot, drizzling the gravy over the top. Garnish with additional sliced green onions if desired.

Nutrition Facts

Serving size	1391.7 grams (1391.7g)

Amount per serving	% Daily Value*
Calories	1382

Total Fat 86.60g	111%
Saturated Fat 17.40g	87%
Polyunsaturated Fat 31.10g
Cholesterol 1507mg	502%
Sodium 4917mg	214%
Total Carbohydrate 69.30g	25%
Dietary Fiber 11.80g	42%
Total Sugars 21.40g
Protein 97.50g	195%

Vitamin D 240IU	1200%
Calcium 391mg	30%
Iron 11mg	59%
Potassium 2315mg	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: 53.9%

Protein: 27.0%

Carbs: 19.2%