Chicken Egg Foo Yung with Mushrooms
If you like Egg Foo Yung in restaurants, you need to try low-carb Chicken Egg Foo Yung with Mushrooms that’s a tasty version to make at home!
Years ago I went to Hong Kong and Beijing with my brother Rand, and it didn’t take long to realize that most of what we consider to be “Chinese food” in the U.S. is definitely Chinese-American food. Egg Foo Yung may be one of those dishes that falls in the Chinese-American category, and although it doesn’t get much respect compared to more exotic items you find on menus, it can be one of my favorites when it’s made well. I learned to love Egg Foo Yung at The Pagoda, a now-closed Chinese American Restaurant in Salt Lake with a Japanese name, and I remember eating Egg Foo Yung at the Pagoda as a reward for making the honor roll in high school.
In all the years since then, I don’t think I’ve thought of making Egg Foo Yung myself until I saw this Chicken Egg Foo Yung with Mushrooms from Fine Cooking. Their version was a little different than the dish I learned to like as a teenager but equally delicious, and if you like Egg Foo Yung, you should try this recipe right away!
Variations for this Chicken Egg Foo Yung:
The recipe from Fine Cooking had red bell pepper strips, but I made this twice and I preferred the version with just mushrooms. You could easily leave out the chicken if you prefer and add any type of mild-flavored vegetable of your choice. (I think zucchini would be a great addition to this if you have a surplus from your garden!)
How to Make Chicken Egg Foo Yung with Mushrooms:
(Scroll down for complete recipe with nutritional information.)
- Cut chicken into strips and marinate in sesame oil and soy sauce.
- Whisk together oyster sauce, white vinegar, soy sauce and sesame oil.
- Beat eggs with salt and pepper and sesame oil.
- Clean green onions, then slice on the diagonal and separate dark green pieces from white/light green pieces.
- If needed, wash and slice mushrooms. (Oops, didn’t get a photo of those two steps!)
- Heat 1 T oil in a 10 inch non-stick frying pan and cook chicken until it’s cooked but not browned, then transfer to a plate.
- Heat another T oil, then cook white/light green pieces of green onion about 1 minute.
- Add mushrooms and cook 4-5 minutes, until mushrooms are softened and give up some liquid.
- Stir chicken, green onions and mushrooms into the eggs.
- Wipe out the frying pan with a paper towel, add the remaining 2 T oil and heat over high heat until the oil is shimmering, then add the egg mixture.
- Sides will puff up; immediately reduce heat to medium.
- Cook egg mixture on medium heat for 4-5 minutes, lifting up the cooked parts so the uncooked egg can run under and cook.
- When eggs are starting to look firm, turn heat to low, press down the mixture so it’s relatively flat, and cook 2-3 minutes more. (The center will still look slightly wet.)
- When eggs are cooked, remove pan from the heat, put a plate over the top, and turn it over so Egg Foo Yung is centered on the plate. (This is the hardest part, be brave!)
- Pour sauce mixture over the egg pancake, sprinkle with sliced green parts of green onion, and devour!
More Chinese (or Chinese-American) Recipes to Try:
Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce from Kalyn’s Kitchen
Restaurant-Style Chinese Greens with Oyster Sauce from Rasa Malaysia
Garlic-Lover’s Vegetable Stir Fry from Kalyn’s Kitchen
Chinese-Style Green Beans from Cooking with Amy
Stir-Fried Beef and Broccoli with Ginger from Kalyn’s Kitchen
- 1 large boneless-skinless chicken breast, cut into thin strips
- 1 T + 1 tsp. soy sauce (see notes)
- 1 T Asian sesame oil, divided
- 1 T Oyster Sauce (see notes)
- 1 tsp. white vinegar
- 6 large eggs, beaten
- salt and fresh ground black pepper to taste
- 4 green onions
- 1/4 C peanut oil, divided (see notes
- 8 oz. sliced mushrooms (see notes)
- Cut chicken into thin crosswise strips, not more than 1/4 inch wide. (I cut some of the thicker pieces in half again after I sliced the chicken breast.)
- Put chicken in small bowl and add 1 tsp. soy sauce and 1 tsp. sesame oil.
- Whisk together the Oyster Sauce, white vinegar, 1 T soy sauce and 1 tsp. sesame oil, and set aside.
- Using a large bowl (so you can add cooked ingredients later) beat the eggs with salt, pepper, and 1 tsp sesame oil.
- Clean green onions, then slice on the diagonal, keeping the dark green and white/light green parts separate.
- Wash mushrooms and cut into slices about 3/8 inch (or use pre-sliced mushrooms like I did.)
- Using a 10 inch frying pan, heat 1 T oil over medium-high heat, add the chicken and cook 3-4 minutes, or until chicken is cooked but not browned.
- Transfer chicken to a plate to cool slightly before you add it to the egg. (I used a non-stick frying pan, which worked well for this.)
- Heat another T oil, then add white/light green pieces of green onion and cook about 1 minute.
- Add sliced mushrooms and cook 4-5 minutes, stirring a few times, until mushrooms are softened and give up some liquid.
- Transfer cooked vegetables and chicken to egg mixture and stir to combine.
- Wipe out the frying pan with a paper towel, then heat the remaining 2 T oil over high heat until the oil is shimmering, then add the egg mixture.
- The sides will puff up; immediately lower heat to medium.
- Continue to cook eggs on medium heat, using the turner to gently stir and lift the center part of the egg mixture so the uncooked egg can run under and get cooked. Cook like this about 4-5 minutes, or until eggs are starting to look firm.
- Then turn heat to low, use the turner to press down on the mixture so it’s relatively flat, and cook 2-3 minutes more. (The center will still look slightly wet, similar to how scrambled eggs look when you take then off the heat.)
- When eggs are cooked, remove the pan from the heat, put a dinner plate over the top of the pan, and turn it over so Egg Foo Yung is centered on the plate. (This is the hardest part of the recipe, but be brave!)
- Pour the sauce mixture over the egg pancake, sprinkle with dark green parts of green onion, and devour!
Be sure to use Gluten-Free Oyster Sauce (affiliate link) and Gluten-Free Soy Sauce (affiliate link) if needed. If you don't have Peanut Oil (affiliate link) or can't use it, use a neutral flavored vegetable oil. I used brown Cremini mushrooms for this recipe.
The first time I made this I had some leftovers which I kept in the fridge overnight, but I didn’t think it was that good reheated.
Recipe adapted slightly from Fine Cooking.
Amount Per Serving: Calories: 331Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 305mgSodium: 473mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 20g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Egg Foo Yung with Mushrooms and Green Onions is a perfect main dish for any phase of the original South Beach Diet, or any type of low-carb eating plan. Be sure to use Gluten-Free Oyster Sauce and Soy Sauce if you need it to be gluten-free.
Find More Recipes Like This One:
Use Eggs Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.