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Easy egg foo yung (Chinese omelette) recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
35-minute Chinese mushroom omelette with tasty oyster sauce dressing - ideal for a simple midweek meal.
Ingredients:
  • 6 eggs
  • 10.60 gm light soy sauce
  • 1 tsp sesame oil
  • White pepper, to season
  • 100g (1 cup) bean sprouts, trimmed, plus extra to serve
  • 5 fresh shiitake mushrooms, thinly sliced
  • 4 green shallots, thinly sliced, plus extra to serve
  • Peanut oil, to shallow-fry
  • Steamed rice, to serve
  • 9.20 gm peanut oil
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 21.00 gm light soy sauce
  • 24.40 gm oyster sauce
  • 2 tsp apple cider vinegar
  • 7.50 gm cornflour
Instructions:
  • To prepare the sauce, warm the oil in a small saucepan over medium heat. Sauté the garlic and ginger for 1 minute until fragrant. Pour in the stock, soy sauce, oyster sauce, and vinegar. Allow it to simmer for 5 minutes until slightly reduced. Mix in the caster sugar. In a separate bowl, combine cornflour with 1 tablespoon of water. Add the mixture to the saucepan and cook for 1-2 minutes until the sauce thickens and becomes glossy. Cover and set it aside.
  • Combine the eggs thoroughly using a balloon whisk. Mix in the soy sauce and sesame oil, then season with white pepper. Fold in the bean sprouts, mushrooms, and shallots.
  • Fill a large frying pan with oil until it reaches 1cm up the side. Heat on high. Pour 1/3 cup of the mixture into the hot oil. Cook until golden on one side, approximately 1-2 minutes. Use a slotted spoon to flip. Cook for an additional minute or until fully cooked. Transfer to a platter using the slotted spoon. Repeat with the rest of the mixture.
  • If needed, warm and blend the sauce. Pour over the eggs and garnish with additional shallots and bean sprouts.

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