Egg Foo Yung Recipe

Name: Egg Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 cups shredded cabbage; 1 cup cooked brown rice; 1/2 cup grated carrot; 1/2 cup sliced scallion, divided; 1 teaspoon sesame seeds, toasted; 1 garlic clove, minced; 1/4 teaspoon minced fresh gingerroot; 1/4 teaspoon pepper; 4 eggs, beaten; 1 tablespoon soy sauce, divided; 1 teaspoon soy sauce, divided; 3/4 cup chicken broth; 2 tablespoons cornstarch, dissolved in; 1 tablespoon water

Servings: persons

1 1/2 cups shredded cabbage
1 cup cooked brown rice
1/2 cup grated carrot
1/2 cup sliced scallion, divided
1 teaspoon sesame seeds, toasted
1 garlic clove, minced
1/4 teaspoon minced fresh gingerroot
1/4 teaspoon pepper
4 eggs, beaten
1 tablespoon soy sauce, divided
1 teaspoon soy sauce, divided
3/4 cup chicken broth
2 tablespoons cornstarch, dissolved in
1 tablespoon water

1
In bowl, combine cabbage, rice, carrot, 1/4 c scallions, sesame seeds, garlic, ginger, and pepper.
2
In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.
3
Drop 1/4 c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.
4
In small saucepan, combine broth, remaining 1 tsp soy sauce and 1/4 c scallions. Bring to a boil; stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups shredded cabbage, 1 cup cooked brown rice, 1/2 cup grated carrot, 1/2 cup sliced scallion, divided, and more.

Yes, Egg Foo Yung falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Foo Yung

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