Eggs Fooyoung with Shrimp

Susan Feliciano

By
@frenchtutor

There are many variations on eggs fooyoung, which is a rich omelet made with cooked vegetables, fish, and/or meat. I've had this recipe since I was first married.
This recipe is diabetic friendly, being low in carbohydrates. You can make it lower in fat by reducing the oil by half, and using 1-1/2 cups Egg Beaters egg substitute for the 6 whole eggs.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 can(s)
bean sprouts *or*
2 c
fresh bean sprouts
2 Tbsp
peanut oil, divided
1 tsp
fresh minced gingerroot
6
chopped green onions
1
stalk celery, thinly sliced
2 can(s)
tiny shrimp, well drained
6
well beaten eggs
1 tsp
sea salt
1/2 tsp
fresh ground black pepper

Directions Step-By-Step

1
Rinse and drain the bean sprouts. Heat 1 tablespoon of the oil in a medium skillet and stir-fry the gingerroot, green onions, and celery until translucent and crisp. Stir in the shrimp and heat through. Remove from skillet to a bowl and stir in the bean sprouts. Wipe skillet clean.
2
Beat the eggs together with the salt and pepper, then combine the cooked bean sprout mixture with the eggs.
3
Heat the remaining 1 tablespoon of oil in the skillet. Drop the egg mixture into the skillet to form small patties. Fry until golden brown on both sides, turning only once.
4
Serve with soy sauce, tamari, or oyster sauce, or your favorite Asian-style sauce.

About this Recipe

Main Ingredient: Eggs
Regional Style: Chinese
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy