Egg Foo Young
A delicious and simple dish made with eggs and a variety of vegetables, perfect for using up leftovers.
Ingredients
Main ingredients
- 4 pieces eggs
- 1 cup cooked chicken, shredded Use leftover chicken for quicker preparation.
- 1/2 cup bean sprouts
- 1/4 cup red bell pepper, diced
- 1/4 cup celery, diced
- 1/4 cup mushrooms, diced
- 1/4 cup onions, diced
- 2 pieces scallions, chopped
- Salt and pepper to taste
- Oil for frying Ensure the oil is hot before frying.
- Brown gravy for serving
Instructions
Preparation
- In a bowl, beat the eggs and season with salt and pepper.
- Add the cooked chicken, bean sprouts, red bell pepper, celery, mushrooms, onions, and scallions to the eggs and mix well.
Cooking
- Heat oil in a frying pan over medium heat.
- Pour a scoop of the egg mixture into the pan, forming a pancake.
- Cook until the edges are set and the bottom is golden brown, then flip and cook the other side.
- Repeat with the remaining mixture.
Serving
- Serve hot, topped with brown gravy.
Notes
Egg Foo Young is best served hot and pairs well with rice. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or stovetop. Customize veggies as desired.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 4gSodium: 400mgFiber: 2gSugar: 3g
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