Jump to Recipe This post may contain affiliate links.See my disclosure policy.This egg foo young recipe rivals your favorite takeout and restaurant versions.

They are quick and easy to make and fun to customize with different ingredient add-ins! They’re also naturally gluten-free, dairy-free, vegetarian (if you don’t add meat), paleo and keto.Fast, healthy, nutritious and delicious! What is Egg Foo Young? Egg foo young, also spelled egg foo yung, is a derivative of fu rong dan (“hibiscus egg”) and has its origins in Cantonese cuisine from the southern China coastal province of Guangdong.It is an omelette that’s made by beating the eggs and usually includes some vegetables, most notably bean sprouts and green onions, but can incorporate other vegetables as well as meat or seafood.

In the United States egg foo young has been around since at least the 1930’s and here it is commonly served with a brown gravy, something of a fusion of Chinese and American influences like Chinese Beef and Broccoli and Chow Mein.Variations Typically egg foo young is made with bean sprouts and green onions in its simplest form.However it is a dish that is mean to not only be quick but to use up leftovers, so you can add any vegetables as well as proteins of your choice.

Here are a few popular variations: Shrimp Foo Young Chicken Foo Young Beef Foo Young Pork or Ham Foo Young Mushroom Foo Young For this egg foo young recipe I’m using 8 large eggs.

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