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A homemade Egg Foo Young on a white plate, garnished with chopped green onions, a savory sauce, and fresh cherry tomatoes.

Egg Foo Young in 15 Minutes (Quick Chinese Omelette)

Enjoy a lightning-fast take on the classic Chinese American dish with this 15-minute Egg Foo Young. Fluffy egg omelettes packed with crisp vegetables and savory protein, all topped with a simple, delicious gravy.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Quick Gravy
  • 1 cup Chicken broth
  • 1 tbsp Soy sauce
  • 1 tbsp Oyster sauce (or hoisin for vegetarian)
  • 1/2 tsp Sugar
  • 1 tbsp Cornstarch
  • 2 tbsp Water (for cornstarch slurry)
  • 1/4 tsp Sesame oil (optional, for finish)
For the Egg Foo Young Omelettes
  • 4 large Eggs
  • 1/2 cup Cooked protein (e.g., shrimp, chicken, or pork, finely diced; or mixed vegetables for vegetarian)
  • 1/2 cup Bean sprouts rinsed and drained
  • 2 Green onions chopped
  • 1/2 tsp Ginger grated (optional)
  • 1 tsp Soy sauce
  • 1/2 tsp Sesame oil
  • Pinch Black pepper
  • 2 tbsp Vegetable oil (for cooking)

Equipment

  • Large Skillet or Wok
  • Mixing Bowl
  • Whisk
  • Small saucepan

Method
 

Prepare the Quick Gravy
  1. In a small saucepan, combine chicken broth, 1 tbsp soy sauce, oyster sauce, and sugar. Bring to a simmer over medium heat.
  2. In a small separate bowl, whisk together cornstarch and 2 tbsp water to create a smooth slurry.
  3. Slowly whisk the cornstarch slurry into the simmering sauce. Continue whisking constantly for 1-2 minutes until the sauce thickens to your desired consistency. Remove from heat and stir in the optional 1/4 tsp sesame oil. Set aside.
Prepare the Egg Foo Young Omelettes
  1. In a large mixing bowl, whisk the 4 large eggs until they are light and frothy.
  2. Add the diced cooked protein (shrimp/chicken/pork or vegetables), rinsed bean sprouts, chopped green onions, grated ginger (if using), 1 tsp soy sauce, 1/2 tsp sesame oil, and a pinch of black pepper to the whisked eggs. Gently fold the ingredients to combine them evenly.
Cook and Serve
  1. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat until the oil is shimmering and hot.
  2. Pour about half of the egg mixture into the hot skillet, spreading it slightly to form a thick, round omelette (like a pancake).
  3. Cook for 2-3 minutes per side, or until the omelette is golden brown on both sides and set in the center. Carefully use a spatula to gently flip and cook the other side.
  4. Remove the first cooked omelette to a plate. Add the remaining 1 tablespoon of vegetable oil to the skillet and repeat the process with the rest of the egg mixture to make a second omelette.
  5. Cut the cooked Egg Foo Young omelettes into halves or quarters, if desired. Serve immediately, drizzled generously with the warm gravy.

Notes

For a vegetarian version, omit meat and use vegetable broth and hoisin sauce (which is often vegetarian) instead of oyster sauce. You can add extra mushrooms, shredded carrots, or cabbage to the egg mixture for more texture and flavor. This recipe is designed for speed, yielding a softer, omelette-style Egg Foo Young rather than the traditional deep-fried patties.