There’s just something about Shrimp Egg Foo Young. Everyone loves the taste of brown gravy with a fluffy egg, shrimp, onions that smell great, and crunchy bean sprouts. If it doesn’t sound good to you at first—just wait until you taste it. You’ll see what we mean!.
We also have instructions for both the traditional deep-frying method and a pan-frying method that uses a lot less oil. We’ll share our thoughts on the difference but leave it up to you to decide which is better!.
In the 1980s and 1990s, when my family ran Sun Hing, one of the most popular dishes was Shrimp Egg Foo Young. (Now that it’s 2023, it’s crazy to think how many years ago that was!).
Our lunch special had two shrimp egg foo young patties and pork fried rice. It was one of the most popular items! The smells and tastes made me think of a lot of good times when I blogged this with Sarah and Kaitlin.
You can eat the shrimp egg foo young with either pork fried rice or plain white rice. We like to eat it with plain rice because it’s the traditional way to do it.
Egg foo young made in a restaurant is deep-fried in a wok full of oil, which makes the egg patties fluffy and crunchy.
Restaurants use the oil for deep frying other dishes like General Tso’s Chicken and sweet and sour pork. The same oil may be used for stir-fried dishes, so the oil is not wasted. Reusing frying oil in this way actually gives some extra flavor to stir-fried dishes. What’s not used by the end of the day is usually discarded.
Many home cooks wonder how to recreate that restaurant flavor they crave. Part of it may just be the reuse of that “fresh” frying oil. All in all, we don’t see it as a bad thing!.
Shrimp egg foo young is a classic Chinese-American dish that is quite easy to make at home. This fried egg omelet is loaded with shrimp, bean sprouts, and green onions and then drizzled with a savory Chinese brown sauce. The end result is a flavorful, protein-packed meal that works for breakfast, lunch or dinner. If you’ve ever wondered how to make shrimp egg foo young, just follow the simple steps below.
Egg foo young has its roots in Chinese cuisine, but became popular on American Chinese restaurant menus It’s an egg dish similar to an omelet or pancake, made by cooking beaten eggs mixed with other ingredients The foo young part refers to the egg mixture.
Traditionally, egg foo young contains small amounts of meat or seafood plus vegetables. Some common additions are:
- Shrimp
- Ham or pork
- Bean sprouts
- Green onions
- Mushrooms
- Water chestnuts
The egg foo young patties are fried and then topped with a Chinese brown sauce. This flavorful gravy is slightly thickened and usually contains garlic, soy sauce, oyster sauce and Shaoxing wine.
While you can find egg foo young in Chinese restaurants across America, it’s also easy to make at home. I really enjoy this shrimp version loaded with plump shrimp, crunchy bean sprouts, green onion slivers and seasoned with garlic powder The richness of the eggs combined with the textures of the mix-ins makes each bite delicious
Tips for Making Shrimp Egg Foo Young
Here are some tips and tricks for making foolproof shrimp egg foo young at home:
Pick the Right Shrimp – For this recipe, use small cooked shrimp. Medium shrimp cut into pieces also works well. Stay away from using large shrimp or they may make the patties prone to falling apart.
Get the Oil Hot Enough – You want the oil nice and hot before adding the patties so they brown nicely on the exterior. But don’t let it get so hot that it burns.
Don’t Overfill the Patties – Use about 1/4 to 1/3 cup of the egg mixture per patty. Overfilling will make them more likely to break apart during flipping.
Work in Batches – Frying in batches helps ensure even cooking. Don’t crowd the pan.
Make the Sauce While Cooking – Get your sauce going while you cook the patties to serve everything hot and fresh.
Simmer the Sauce – Let the sauce simmer until it thickens to the right consistency. The cornstarch helps thicken it.
Reheat Leftovers Properly – Refrigerate leftovers and reheat on the stove or in the oven, not the microwave which can make the eggs tough.
Step-by-Step Instructions
Now let’s get into the specifics on how to make shrimp egg foo young at home.
Ingredients
- 8 ounces fresh bean sprouts
- 1 cup cooked small shrimp, chopped if large
- 4 large eggs
- 1/3 cup sliced green onions
- 1/4 teaspoon garlic powder
- 2 tablespoons vegetable oil, for frying
- 3 cups chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 2 tablespoons Chinese cooking wine or sherry
- 2 tablespoons soy sauce
Directions
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In a large bowl, mix together the bean sprouts, shrimp, eggs, green onions and garlic powder until thoroughly combined.
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Heat the vegetable oil in a large nonstick skillet over medium heat.
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Scoop about 1/4 to 1/3 cup of the egg mixture into the skillet, spacing the patties apart. Press down lightly with a spatula to flatten into 3-4 inch rounds.
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Fry the patties for 2-3 minutes per side until lightly browned. Work in batches to avoid crowding the pan. Drain on paper towels.
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Make the sauce: In a saucepan, whisk together the chicken broth, cornstarch, sugar, cooking wine and soy sauce. Bring to a simmer over medium-low heat and cook for 4-5 minutes until thickened.
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Serve the shrimp egg foo young patties drizzled with the thick Chinese brown sauce. Enjoy!
Serving Suggestions
Shrimp egg foo young is delicious on its own, but there are lots of tasty ways to serve it:
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On a bed of steamed rice
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With a side of sautéed vegetables like broccoli
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Over a green salad for a protein packed meal
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Inside Chinese pancakes as a fun twist
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Stir some sauce right into fried rice
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With a bowl of wonton soup
You really can’t go wrong when you top this easy egg foo young with the savory shrimp-infused sauce. Adjust the amount of sauce to your liking. Some people like just a drizzle while others want to spoon plenty over top.
Variations to Try
While this shrimp version is my favorite, you can switch up the main protein or veggies in egg foo young.
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Ground pork, chicken or turkey
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Diced ham or bacon
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Cooked lobster or crab meat
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Scallops, clams or mussels
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Firm tofu or edamame
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Mushrooms, celery, bell peppers
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Water chestnuts or bamboo shoots
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Tomatoes, broccoli, carrots
Have fun coming up with your own combinations! The great thing about egg foo young is that it’s a simple template you can easily customize to your tastes.
Make Extra for Meal Prep
Since shrimp egg foo young reheats so well, I like to double the recipe and cook up a big batch when I meal prep for the week ahead.
Having portions ready to go in the fridge makes it easy to quickly reheat for fast protein-packed breakfasts, lunches or dinners.
When prepping egg foo young:
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Let the cooked patties cool completely before storing.
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Place in a single layer separated by parchment paper.
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Store in an airtight container for up to 4 days.
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Reheat gently in a nonstick skillet over medium-low, in the oven at 325°F or toaster oven at 300°F until warmed through.
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You can make extra sauce to store as well to quickly reheat and drizzle over the patties.
Having grab-and-go egg foo young meals ready eliminates the temptation to order takeout or go through a drive-thru when you’re pressed for time.
Shrimp Egg Foo Young is a Satisfying Dish
Give this classic but underrated Chinese egg dish a try soon. Enjoy the contrasts of textures between the crisp bean sprouts, shrimp and fluffy egg. I know your family will love sinking their teeth into these flavor-packed patties. The sweet, salty and savory Chinese brown sauce really brings the whole meal together.
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Make the Egg Foo Young Gravy
In a medium pot or saucepan, heat 2 tablespoons of oil over medium heat. Whisk in 2 tablespoons of all-purpose flour to make a roux, along with the turmeric and paprika. Cook for 15-20 seconds.
Add the minced garlic and onion. Whisk for another 30 seconds.
Whisk in the 3 cups of the low-sodium chicken stock.
Add the oyster sauce, dark soy sauce, sesame oil, white pepper, and light soy sauce. Bring the mix to a simmer. The roux should thicken the gravy slightly.
Dissolve the 3 tablespoons of cornstarch in the remaining ¼ cup of chicken stock to make a slurry. Slowly stir in two-thirds of the mixture.
Let cook for 30 seconds, until the gravy is thick enough to coat a spoon. Add more of the cornstarch slurry if needed. Add more salt or soy sauce to your taste, but be careful not to over-salt the gravy. Cover and set aside. Click on our post on How to Make Egg Foo Young Gravy to see more pictures and read more about egg foo young gravy.
Velvet the shrimp
Combine the chopped shrimp with ⅛ teaspoon salt, ¼ teaspoon sugar, and ½ teaspoon cornstarch. Set aside.
EGG FOO YOUNG | EASY Shrimp Egg Foo Young Recipe | Crispy Egg Foo Young
How do you make shrimp egg foo young?
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade shrimp egg foo young: Mix the sprouts, shrimp, eggs, green onions, and garlic powder together. Heat oil in a skillet, form patties, and fry on both sides until golden brown.
What is shrimp egg foo young?
Egg foo young is a Chinese fried egg omelet drizzled with a savory, soy sauce-based gravy. It usually features bean sprouts, green onions, and some sort of protein (in this case, shrimp). You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade shrimp egg foo young:
How do you make Egg Foo Young?
To make Egg Foo Young, saute onions, mushrooms, and bean sprouts in vegetable oil and add shrimp. Stir in cornstarch and soy sauce. Combine the mixture with 4 beaten eggs in a bowl. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
Can you substitute shrimp for egg foo young?
Shrimp Egg Foo Young is an omelette made with beaten eggs, shrimp, bean sprout and other veggies. Shrimp can be substituted with pork, beef, chicken or barbecue pork. In fact, you may toss-in any vegetables you have on hand to make egg foo young. Eliminate the shrimp or meat to make a vegetarian egg foo young.