I enjoy this recipe because it’s versatile, budget-friendly, and packed with vegetables. The sesame oil adds great flavor, the bean sprouts give a nice crunch, and the eggs tie everything together into a golden, savory pancake. It’s also easy to customize with whatever vegetables or proteins I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 eggs 1 Tbsp soy sauce 1 tsp garlic powder ¼ tsp white pepper 1 cup frozen mixed vegetables, thawed 1 cup bean sprouts 2 spring onion, finely sliced 4 tsp sesame oil
Directions
I add the eggs, soy sauce, garlic powder, and white pepper to a bowl and whisk until well combined.
I add the thawed mixed vegetables, bean sprouts, and spring onion, then mix again to distribute everything evenly.
I heat 1 teaspoon of sesame oil in a frying pan over medium heat. When hot, I pour in one cup of the egg mixture.
Using a spatula, I gently pull in the edges to help shape it into a round.
I spread the vegetables across the top and cook for a few minutes until the edges begin to curl up. I flip the omelette and cook for a few more minutes until fully set.
I repeat with the remaining mixture, making 4 large omelettes. I serve them hot with my favorite sides.
I sometimes add shredded cooked chicken for extra protein.
I swap mixed vegetables for mushrooms, sliced cabbage, or bell peppers.
I drizzle with soy sauce or a simple gravy for a more traditional take.
I mix in chili flakes or sriracha when I want a little heat.
I serve it over rice for a heartier meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the omelettes in a lightly oiled pan over low heat or microwave them gently so they don’t dry out.
FAQs
Can I bake Egg Foo Young instead of frying?
I prefer frying for texture, but baking in a greased muffin tin works as a shortcut.
Can I add meat to the mixture?
Yes, cooked chicken, or shrimp work well.
Why are my omelettes falling apart?
I make sure the pan is hot enough and avoid overloading with vegetables.
Can I use fresh vegetables instead of frozen?
Yes, I chop them small so they cook quickly.
Do I need to cook the bean sprouts first?
No, they cook perfectly inside the omelette.
Can I make mini versions instead of large ones?
Yes, smaller portions flip more easily.
Can I use a nonstick pan?
Absolutely—it makes flipping much easier.
Can I reduce the sesame oil?
Yes, but sesame oil adds great flavor, so I keep at least a small amount.
Can I meal prep this recipe?
Yes, I cook the omelettes ahead and reheat them as needed.
What should I serve with Egg Foo Young?
Rice, stir-fried veggies, dumplings, or a simple soy-based sauce pair well.
Conclusion
I love making this Egg Foo Young because it’s quick, customizable, and deeply comforting. With simple ingredients and minimal effort, I get a flavorful, veggie-packed dish that works for breakfast, lunch, or dinner. It’s the kind of easy recipe I return to again and again.
A quick, veggie-packed Chinese-style omelette made with eggs, bean sprouts, mixed vegetables, and sesame oil. Fluffy, savory, and perfect for a fast, satisfying meal.
Ingredients
8 eggs
1 Tbsp soy sauce
1 tsp garlic powder
1/4 tsp white pepper
1 cup frozen mixed vegetables, thawed
1 cup bean sprouts
2 spring onions, finely sliced
4 tsp sesame oil
Instructions
Whisk eggs, soy sauce, garlic powder, and white pepper in a large bowl.
Add thawed mixed vegetables, bean sprouts, and spring onion. Stir to combine.
Heat 1 tsp sesame oil in a frying pan over medium heat. Pour in about 1 cup of the egg mixture.
Gently pull in the edges with a spatula to form a round shape.
Cook until edges curl up, then flip and cook the other side until set.
Repeat with remaining mixture to make 4 omelettes. Serve hot.
Notes
Add shredded cooked chicken, or shrimp for protein.
Swap vegetables for mushrooms, cabbage, or bell peppers.
Serve with soy sauce or gravy for a classic touch.
