Egg Fu Yung Recipe

Name: Egg Fu Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, as needed; 3 shallots, thinly sliced; 1 green pepper, seeded and diced; 1 celery stalk, chopped; 2 garlic cloves, minced; 1 cup bean sprouts; 4 oz (115g) small shrimp, peeled and deveined; 5 eggs, beaten; 3/4 cup vegetable stock; 1 tbsp oyster sauce; 1 tbsp soy sauce; 1 tbsp Chinese rice wine or sherry; 2 tsp cornstarch; Boiled rice, to serve; Wok

Servings: persons

Vegetable oil, as needed
3 shallots, thinly sliced
1 green pepper, seeded and diced
1 celery stalk, chopped
2 garlic cloves, minced
1 cup bean sprouts
4 oz (115g) small shrimp, peeled and deveined
5 eggs, beaten
3/4 cup vegetable stock
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp Chinese rice wine or sherry
2 tsp cornstarch
Boiled rice, to serve
Wok

1
Heat 2 tbsp oil in a wok over high heat.
2
Add the shallots, bell pepper, celery, and garlic and stir-fry for 3 minutes.
3
Add the bean sprouts, stir-fry for 1 minute, then add the shrimp and stir-fry for 1 minute, or until the shrimp turn pink.
4
Transfer to a bowl and let cool.
5
Add the beaten eggs, stirring until well combined.
6
Wash the wok and wipe dry with paper towels.
7
Return the wok to high heat and pour in 2in (5cm) oil.
8
When the oil is hot, ladle 1/4 of the mixture into the oil.
9
Fry about 2 minutes, until the underside is lightly browned, spooning a little of the hot oil over the eggs so the top starts to set.
10
Carefully turn the egg cake over and cook 1 minute, until lightly browned on the other side.
11
Transfer to paper towels to drain.
12
Keep warm in a 200F (95C) oven while making the remaining cakes.
13
Meanwhile, mix the stock, oyster sauce, soy sauce, and rice wine in a saucepan.
14
Dissolve the cornstarch in 2 tbsp cold water, and stir into the stock mixture.
15
Bring to a boil over high heat, stirring constantly until thickened; simmer for 1 minute.
16
Serve the cakes with the sauce and rice.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Vegetable oil, as needed, 3 shallots, thinly sliced, 1 green pepper, seeded and diced, 1 celery stalk, chopped, and more.

Yes, Egg Fu Yung falls under the Seafood 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.

That's it — enjoy your meal!

Egg Fu Yung

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions