Shrimp Egg Foo Young {Easy Chinese Omelet}
This easy Shrimp Egg Foo Young is made with fluffy eggs, tender shrimp, cabbage, mushrooms, and green onions, then finished with a savory gravy. The perfect fridge-clean-out recipe every family should try.
Servings: 3
Equipment
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
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
This recipe is very flexible. You can use whatever vegetables you have on hand, such as bean sprouts, carrots, bell peppers, zucchini, or spinach. You can also swap the shrimp for chicken, pork, tofu, or leftover cooked protein.