Mock Egg Foo Yung - Low Carb! Recipe

Name: Mock Egg Foo Yung - Low Carb!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 1/4 cup coconut flour; 1 teaspoon fish sauce (or kosher salt, to taste); 1/2 teaspoon apple cider vinegar; 1 cup diced ham (or cooked meat of choice); 10 ounces frozen spinach, thawed and squeezed dry; 2 scallions, sliced; 1 tablespoon minced fresh cilantro; 1 cup raw mung bean sprouts; 1/2 cup bamboo shoot (canned, strips, rinsed); 1/2 teaspoon baking soda; 1/4 teaspoon fresh ground black pepper; 4 tablespoons butter (or coconut oil for frying)

Servings: persons

6 eggs
1/4 cup coconut flour
1 teaspoon fish sauce (or kosher salt, to taste)
1/2 teaspoon apple cider vinegar
1 cup diced ham (or cooked meat of choice)
10 ounces frozen spinach, thawed and squeezed dry
2 scallions, sliced
1 tablespoon minced fresh cilantro
1 cup raw mung bean sprouts
1/2 cup bamboo shoot (canned, strips, rinsed)
1/2 teaspoon baking soda
1/4 teaspoon fresh ground black pepper
4 tablespoons butter (or coconut oil for frying)

1
In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth.
2
Mix in the ham, spinach, scallions, cilantro, mung bean sprouts, bamboo shoots, baking soda, and some freshly ground black pepper.
3
Melt a tablespoon of butter in a cast iron skillet over medium heat. Use a large scoop (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to 1/2-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time - don't overcrowd them!
4
Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger.
5
Repeat until you're out of batter. I like these pancakes plain, but they're also great topped with sriracha.

457

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 6 eggs, 1/4 cup coconut flour, 1 teaspoon fish sauce (or kosher salt, to taste), 1/2 teaspoon apple cider vinegar, and more.

Yes, Mock Egg Foo Yung - Low Carb! 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!

Mock Egg Foo Yung - Low Carb!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions