Crispy Egg Foo Young
Bring the nostalgic taste of Egg Foo Young into your kitchen with this simple recipe for crispy pancakes filled with chicken and vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: Paleo
Ingredients
Scale
- 4 large Eggs
- 1 cup Cooked Chicken (or Shrimp)
- 1 cup Bean Sprouts
- ¼ cup Green Onions
- 1 cup Mushrooms
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- To taste Salt
- To taste Pepper
- ½ cup Vegetable Oil
Instructions
- Whisk the eggs in a bowl until fully combined and slightly frothy.
- Combine the cooked chicken (or shrimp), bean sprouts, chopped green onions, and mushrooms in another bowl.
- Add the soy sauce, sesame oil, salt, and pepper to the mixture, ensuring it’s evenly coated.
- Fold the vegetable and protein mixture into the whisked eggs without overmixing.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Scoop about ¼ cup of the egg mixture into the hot oil and fry for about 2-3 minutes until edges are crispy.
- Flip the pancake and cook for another 2-3 minutes until golden brown.
- Drain excess oil on a plate lined with paper towels and repeat with the remaining mixture.
- Serve hot, drizzled with extra soy sauce if desired.
Notes
For a vegan version, replace eggs with chickpea flour batter and adjust the fillings as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg