Eggs Fooyoung with Shrimp

Susan Feliciano


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.

★★★★☆ 1 vote
15 Min
20 Min
Stove Top


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


1Rinse 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.
2Beat the eggs together with the salt and pepper, then combine the cooked bean sprout mixture with the eggs.
3Heat 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.
4Serve 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