Nut-Free Egg Foo Young

Transform your weeknight dinner with this Nut-Free Egg Foo Young, a quick and flavorful twist on the classic Chinese-American dish. This recipe combines fluffy, golden-brown egg patties bursting with tender shredded chicken, crisp bean sprouts, earthy shiitake mushrooms, and vibrant julienned carrots. Seasoned with soy sauce, sesame oil, and a touch of garlic, these savory pancakes are paired with a silky, umami-rich sauce made from soy and oyster sauces thickened to perfection. Ready in just 40 minutes, this nut-free variation of Egg Foo Young is an allergy-friendly option that doesn’t compromise on taste or authenticity. Serve it hot as a satisfying standalone meal or pair it with steamed rice for a complete, restaurant-quality dinner at home!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 large eggs
• 1 cup cooked chicken breast
• 1 cup bean sprouts
• 0.5 cup shiitake mushrooms
• 0.5 cup carrot
• 2 stalks green onions
• 1 clove garlic
• 3 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 tablespoons cooking oil
• 2 teaspoons cornstarch
• 1 cup water
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by preparing the vegetables: thinly slice the shiitake mushrooms, julienne the carrot, and finely chop the green onions and garlic.

Step 2

In a large mixing bowl, beat the eggs until they are well mixed. Add the cooked, shredded chicken breast, bean sprouts, sliced mushrooms, julienned carrot, chopped green onions, and garlic. Mix together.

Step 3

Season the egg mixture with 2 tablespoons of soy sauce, sesame oil, and black pepper, then stir thoroughly to combine all ingredients.

Step 4

In a small bowl, dissolve the cornstarch in 1 cup of water. Set this aside as it will be used for the sauce.

Step 5

Heat 1 tablespoon of cooking oil in a non-stick skillet over medium-high heat. Use a ladle to scoop a portion of the egg mixture (approximately 1/2 cup) into the skillet. Flatten it slightly with a spatula.

Step 6

Cook each side for about 3-4 minutes until golden brown and cooked through. Transfer the cooked patties to a plate and repeat with remaining egg mixture, adding more oil as needed.

Step 7

To make the sauce, add the remaining tablespoon of cooking oil into the now empty skillet. Add the cornstarch mixture, remaining tablespoon of soy sauce, and oyster sauce. Stir continuously until the sauce thickens, which should take about 3-4 minutes.

Step 8

Serve the Egg Foo Young patties hot, drizzled with the savory sauce over the top.

Nutrition Facts

Serving size	1065.1 grams (1065.1g)

Amount per serving	% Daily Value*
Calories	1242

Total Fat 77.40g	99%
Saturated Fat 17.20g	86%
Polyunsaturated Fat 5.90g
Cholesterol 1259mg	420%
Sodium 3823mg	166%
Total Carbohydrate 29.70g	11%
Dietary Fiber 6.10g	22%
Total Sugars 9.00g
Protein 101.30g	203%

Vitamin D 252IU	1262%
Calcium 272mg	21%
Iron 9mg	51%
Potassium 1075mg	23%

*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: 57.1%

Protein: 33.2%

Carbs: 9.7%