Chinese Recipes - Egg Fu Yung

Published: 14th December 2006
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This is the classic Egg Fu Yung Recipe. This delicious dish can also be made with pork or shrimps and should serve 4 people.

Egg Fu Yung


1 cup chopped chicken breast
1 cup fresh bean sprouts
1 small onion finely sliced
2 spring onions (scallions) finely chopped
4 - 5 eggs, beaten
1 small cup of sliced mushrooms
1 green or red bell pepper, sliced and cored.
Salt and pepper to taste
1 tablespoon Chinese rice wine or dry sherry
1 small cup of home made chicken stock (broth)
1 tablespoon light soy sauce, but dark will do if not available
Oil for frying
1 1/2 tablespoon oyster sauce
Salt and pepper to taste


1. Bring the chicken stock up to a boil, then reduce heat and simmer, and add about the soy sauce, oyster sauce and rice wine.
2. Heat the wok on high heat and add some oil. Fry the chicken until cooked through, then remove.
3. Add some salt and pepper to the beaten eggs, then add the chicken and vegetables.
4. Heat around 2 to 3 inches of oil in the wok at high heat for deep frying.
5. Ladle 1/4 of the chicken, vegetables and egg mixture into the wok.
6. Fry for about 2 minutes, or until the underside has become slightly browned.
7. Press the mixture down gently or ladle some of the hot oil on top so that the egg mixture firms up on the surface.
8. Turn the mixture over with a spatula and fry until the other side has browned, then remove.
9. Add about 1 tablespoon of cornstarch to the chicken stock (broth) and stir till thickened. Pour over the omelette mixture and serve with rice or noodles ar preferred.

Versed in different styles of cooking, but mainly Asian and Italian, Marty is webmaster to, a new and growing site, with an Increasing list of chinese recipes.

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