This Old-Fashioned Egg Fu Yung is a comforting Chinese-American classic that balances delicate egg whites with rich, savory fillings. The dish features a fluffy, tender egg base that gently cradles a hearty mixture of barbecued pork, plump bay shrimp, and fresh vegetables like snow peas and bean sprouts. It offers a wonderful contrast in textures, from the soft, custard-like egg to the crisp crunch of the vegetables. Perfect for a quick weeknight dinner or a special weekend brunch, this dish comes together quickly using pantry staples and fresh produce. The result is a satisfying, home-style meal that brings authentic comfort food flavors to your table without requiring complex techniques or hard-to-find ingredients.
Old-Fashioned Egg Fu Yung
Description
This Old-Fashioned Egg Fu Yung is a comforting Chinese-American classic that balances delicate egg whites with rich, savory fillings. The dish features a fluffy, tender egg base that gently cradles a hearty mixture of barbecued pork, plump bay shrimp, and fresh vegetables like snow peas and bean sprouts. It offers a wonderful contrast in textures, from the soft, custard-like egg to the crisp crunch of the vegetables. Perfect for a quick weeknight dinner or a special weekend brunch, this dish comes together quickly using pantry staples and fresh produce. The result is a satisfying, home-style meal that brings authentic comfort food flavors to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium-high heat.
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Add the sliced shallots and minced garlic, stirring constantly until fragrant and lightly golden, about 1 minute.
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Add the diced barbecued pork and bay shrimp to the pan; cook for 2-3 minutes until the shrimp are pink and pork is heated through.
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Stir in the sliced snow peas and blanched bean sprouts; cook for another minute until vegetables are crisp-tender.
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Remove the filling from the pan and set aside on a plate.
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Wipe the pan clean if necessary, then add remaining 3 tablespoons of oil and heat over medium heat.
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Pour the beaten eggs into the hot pan, swirling to coat the bottom evenly.
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Let the eggs cook undisturbed for 30 seconds until the edges begin to set and the bottom turns golden brown.
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Gently lift the edges of the egg omelet with a spatula to check for doneness; if too wet, cook for another 30 seconds.
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Place the prepared filling evenly over one half of the egg omelet.
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Carefully fold the other half of the omelet over the filling using the spatula.
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Slide the completed Egg Fu Yung onto a serving platter.
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Garnish with chopped coriander leaves or green onions and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 326.4kcal
- % Daily Value *
- Total Fat 28.8g45%
- Saturated Fat 6.1g31%
- Cholesterol 466.2mg156%
- Sodium 2592.5mg109%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.0g0%
- Sugars 1.4g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the bean sprouts are thoroughly drained after blanching to prevent the egg from becoming watery.
You can substitute the barbecued pork with shredded roast duck or chicken for a lighter variation.
If you prefer a softer egg, reduce the cooking time slightly and finish with a lid on the pan for 30 seconds to steam the top.
Serve with steamed rice and a side of hot and sour soup for a complete traditional meal.
Use peanut oil for an authentic nutty aroma, or corn oil for a neutral flavor.
