Shrimp Egg Foo Young {Easy Chinese Omelet}
If there is one thing my Chinese parents taught me in the kitchen that has served me well as a busy mom, it’s how to turn whatever I already have in the fridge into a delicious meal. No fancy ingredients. No complicated techniques. Just simple ingredients transformed into something comforting and satisfying.
This Shrimp Egg Foo Young is the perfect example.
Tender, fluffy eggs packed with flavorful fillings, served over rice and smothered in a savory gravy, make every bite a little flavor explosion. It’s one of those meals that feels like comfort food while helping you clean out the fridge at the same time.
Most vegetables work beautifully in Egg Foo Young. In many ways, it’s similar to a Western omelet—you can customize the fillings based on what your family enjoys or what needs to be used up before your next grocery trip.
The Inspiration Behind This Recipe
Throwing food away was never something my Chinese grandparents or parents took lightly.
Growing up, leftovers always found a second life in another meal in my family. Every vegetable had value, and every ingredient was used with intention. Looking back, some of the most practical and delicious recipes came from this mindset.
Egg Foo Young is a perfect example.
With a few eggs and whatever vegetables and protein happen to be sitting in your refrigerator, you can create a meal that feels completely intentional rather than like a collection of leftovers.
Why Busy Moms Need This Recipe
Every family needs a reliable “fridge clean-out” recipe, and this is ours.
- Incredibly versatile. You can customize it with almost any vegetables or protein you have on hand. It’s one of the easiest recipes to adapt to your family’s tastes.
- Quick and easy. If you can make an omelet, you can make Egg Foo Young. The entire meal comes together in about 15–20 minutes.
- Budget-friendly. Instead of letting vegetables and leftovers go to waste, you can turn them into a meal everyone will actually be excited to eat.
- It’s better than takeout. Homemade Egg Foo Young is packed with fresh ingredients, less oil, and more vegetables than most restaurant versions.
How to Make Shrimp Egg Foo Young
Prepare the shrimps and veggies
Putting it all together
Variations You’ll Love
The sky is the limit when it comes to Egg Foo Young fillings, which is exactly why it’s such a great “use what you have” recipe.
Protein Options
- Ground pork
Ground pork soaks up flavor beautifully and creates a rich, savory filling like this pork mince stir fry recipe. - Diced ham
A classic Egg Foo Young ingredient that adds a slightly smoky flavor. - Leftover rotisserie chicken
Perfect for busy weeknights. - Tofu
A delicious vegetarian option that pairs wonderfully with the gravy.
Vegetable Options
- Bean sprouts
One of the most traditional Egg Foo Young fillings. They add a wonderful crunch, although they can sometimes be difficult to find in regular grocery stores. - Carrots
- Bell peppers
- Zucchini
- Spinach
As a busy mom, I am always looking for recipes that are quick, budget-friendly, family-approved, and flexible enough to work with whatever I already have in the fridge.
This Shrimp Egg Foo Young checks every box!
It’s a comforting weeknight dinner that feels special without requiring extra work, and it’s one of those recipes I find myself making again and again.
I hope your family loves this recipe as much as mine does. If you make it, I’d love to hear what fillings you used—I am always looking for new combinations to try!
Get the recipe:Shrimp Egg Foo Young {Easy Chinese Omelet}
Ingredients
Egg Foo Young
- 4 large eggs
- 5-6 large shrimp, peeled and halved
- 2 cups shredded cabbage
- 1 cup sliced mushrooms
- 3 stalks green onions, chopped
- 1/4 tsp Salt, or to taste
- Cooking oil, for greasing the pan
Gravy
- 1/4 cup coconut aminos
- 1/2 cup broth
- 1 teaspoon sesame oil
- Pinch of sugar
- 1 tablespoon cornstarch or arrowroot starch
- 2 tablespoons water
Equipment
Instructions
- Heat a little oil in a skillet over medium heat. Add the cabbage, mushrooms, and green onions. Sauté for 3–4 minutes, or until softened.
- Add the shrimp and season with salt. Cook for 2–3 minutes, or until the shrimp turn pink and are just cooked through.
- Remove the filling from the pan and let it cool slightly.
- In a mixing bowl, whisk the eggs until smooth. Add the vegetable and shrimp mixture to the eggs and stir to combine.
- Grease a non-stick skillet and heat over medium heat. Pour about 1/3 of the egg mixture into the pan.
- Cook until the bottom is set and golden, then carefully flip and cook the other side, like an omelet.
- Repeat with the remaining egg mixture to make 3 fluffy omelets.
- To make the gravy, add coconut aminos, broth, sesame oil, and sugar to a small saucepan. Bring to a boil, then reduce to a simmer.
- In a small bowl, mix cornstarch or arrowroot starch with water to make a slurry.
- Slowly pour the slurry into the sauce while whisking immediately. Simmer until thickened into a gravy.
- Serve the Egg Foo Young over rice and pour the gravy on top.
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
