My Chinese friend showed me this recipe, and we’ve been hooked since!
Egg foo young is a delightful dish that combines the comforting flavors of a classic omelet with a crispy, golden texture. With roots in Chinese-American cuisine, it represents a blend of cultures and flavors. Making egg foo young is a nostalgic experience, reminiscent of simpler times spent in the kitchen.
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Egg foo young pairs beautifully with steamed white rice or fried rice, allowing you to enjoy every bit of the savory sauce. A crisp green salad with a light vinaigrette adds a refreshing contrast to the rich flavors. For a true Midwestern touch, serve it with buttered corn or green beans.
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Ingredients
| Ingredient | Quantity |
|---|---|
| Large eggs | 4 |
| Cooked chicken (shredded) | 1/2 cup |
| Bean sprouts | 1/4 cup |
| Green onions (chopped) | 1/4 cup |
| Mushrooms (sliced) | 1/4 cup |
| Soy sauce | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Salt and pepper | To taste |
| Vegetable oil for frying | – |
- Prepare the Egg Mixture:
- In a large bowl, beat the eggs until well combined.
- Stir in the shredded chicken, bean sprouts, green onions, mushrooms, soy sauce, sesame oil, salt, and pepper.
- Heat the Oil:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Cook the Patties:
- Once the oil is hot, ladle about 1/4 cup of the egg mixture into the skillet, spreading it out slightly to form a patty.
- Cook until the edges are golden and crispy, about 3-4 minutes.
- Carefully flip the patty and cook the other side until golden and the egg is fully set, another 3-4 minutes.
- Drain and Serve:
- Remove from the skillet and drain on paper towels.
- Repeat with the remaining egg mixture.
- Serve hot with your choice of sides.
Enjoy the delightful combination of crispy texture and comforting flavors in this classic Egg Foo Young. Perfect for any meal! 🥢🍳✨
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