Egg Foo Young
Comforting Cantonese egg foo young with steamed rice
Servings 2
Calories 267kcal
Ingredients
- 2 large eggs
- 1 inch carrot , cut into shreds
- 1 small chunk of leftover char siu , shredded
- 20 g bean sprouts
- 3 green onions , cut into 1-inch sections (front half)
- pinch of salt
- 4 tablespoons of cooking oil
- 2 tbsp. minced shrimp
Brown Sauce
- 1 cup chicken broth or water
- 1 tbsp. light soy sauce + 1 tsp. dark soy sauce dark soy sauce can give the sauce a deeper color.
- 1 tbsp. corn starch
- 1 teaspoon sesame oil
- 1/2 tbsp. oyster sauce
- 1/4 tsp. salt
- 1/4 tsp. ground white peper
Instructions
Brown Sauce
- Let’s make the sauce before making the egg foo young. Start by mixing the cornstarch with water. Pour light soy sauce, dark soy sauce, oyster sauce, and salt and pepper into a pot. Start with a middle to-slow fire, then stir as you heat the sauce until it reaches a consistency similar to oyster sauce. Set aside and try to keep warm.
Egg Foo Young
- Prepare the ingredients by cutting all of them into shreds.
- Crack the eggs in a large bowl and then whisk; add a small pinch of salt and all the side ingredients. Combine well.
- Load the serving plate with steamed rice.
- I will recommend using a small casting pot for the best round shape. Fry until one side becomes golden brown, then turn over and fry the other. Once the two sides are fried golden brown, transfer the egg foo young to steamed rice and drizzle some brown sauce made in the beginning.
- Garnish chopped green onions and drizzle the brown sauce before serving.
Video
Nutrition
Calories: 267kcal | Carbohydrates: 4g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 223mg | Sodium: 1606mg | Potassium: 150mg | Vitamin A: 400IU | Vitamin C: 6.8mg | Calcium: 39mg | Iron: 1.5mg