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Shrimp Egg Foo Young Recipe
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5 from 1 vote

Shrimp Egg Foo Young Recipe

Your leftover protein and vegetables from other meals are a gift for our shrimp egg foo young recipe. Anything can be added to the beaten eggs and fried to perfection.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: how to make shrimp egg foo young, shrimp egg foo young, shrimp egg foo young recipe
Servings: 4 servings
Calories: 490kcal
Author: Luna Regina

Ingredients

  • 10 oz peeled and deveined shrimp equals 20 oz raw shrimp
  • 1 tsp garlic chopped
  • 2 oz onions chopped
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 3 medium eggs
  • 0.5 oz scallion chopped
  • 4 oz bean sprouts
  • 5 tbsp cornstarch divided
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp oyster sauce
  • 1/4 cup unsalted chicken broth
  • 1/2 tsp sesame oil
  • 1 tsp brown sugar
  • 1/2 cup canola oil (*)
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 3 cups cooked medium-grain rice

Instructions

  • Chop 10 oz shrimp into small pieces (about 0.5 inch).
    Step 1: Chop the shrimp up.
  • Heat a pan over medium heat. Add 1 tablespoon canola oil, 1 tsp garlic, and 2 oz onions to the pan and sauté for 1 minute.
    Step 2: Sauté the garlic and onions.
  • Add the chopped shrimp and cook for 2 minutes.
    Step 3: Stir fry the shrimp.
  • Season the mixture with 1/2 tsp paprika, 1/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder and stir occasionally for about 30 seconds. Transfer the shrimp mixture to a bowl and set it aside.
    Step 4: Season the shrimp mixture.
  • Stir in 3 medium eggs, 0.5 oz scallion, and 4 oz bean sprouts to the bowl. Reserve 1 teaspoon of cornstarch to make the sauce and add the rest to the egg bowl. Whisk to combine.
    Step 5: Stir in vegetables, eggs, and cornstarch in the shrimp bowl.
  • Make the sauce: In a small bowl, whisk together 1 tsp cornstarch, 1 tbsp soy sauce, 1 tsp oyster sauce, 1/4 cup chicken broth, 1/2 tsp sesame oil, and 1 tsp brown sugar until well combined. Set the sauce aside.
    Step 6: Make the sauce.
  • Heat a non-stick skillet on medium heat. Add 1/2 cup canola oil to the pan. Once the oil is hot, carefully ladle 1/8 of the egg mixture into the pan.
    Fry one side until golden brown before using a spatula or chopsticks to turn the omelet over and brown the other side. Continue with the remaining egg mixture.
    Step 7: Fry the egg mixture. Turn the omelet over to brown both sides.
  • Remove the brown omelet from the pan and set it on paper towels to drain any excess oil.
    Step 8: Drain the omelet on paper towels.
  • In a sauce pot, simmer the sauce on a slow fire until thickened.
    Step 9: Thicken the sauce by simmering it.
  • Sprinkle 1 tsp black sesame seeds and 1 tsp white sesame seeds over the egg foo young.
    Step 10: Sprinkle with sesame seeds.
  • Serve the egg foo young with 3 cups of rice for 4 servings. Drizzle with the sauce and enjoy the dish.
    Step 11: Drizzle the omelet with sauce and serve it over rice.

Notes

(*) Only part of the oil will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for frying, but what actually ends up being consumed is 2 tbsp of canola oil between four servings.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 55g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 351mg | Sodium: 593mg | Potassium: 559mg | Fiber: 2g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 4mg