Egg Fu Yung

Barbara Scott


The perfect go to recipe when you're in a rush to make dinner. Serve it either as a meal or a side. Always a favorite. Enjoy.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 1/2 lb
    ground pork
  • 3/4 can(s)
    bean srouts
  • 1
    medium sweet onion, chopped
  • 10 large
  • 3/4 c
    green peas
  • ·
    pinch of garlic powder
  • 1 tsp
    cooking sherry
  • 1 Tbsp
    oyster sauce
  • 1 Tbsp
    sodium reduced soy sauce
  • ·
    oil for frying
  • 1 can(s)
    chicken broth
  • 1-1/2 Tbsp
    oyster sauce
  • 1-1/2 Tbsp
    reduced sodium soy sauce
  • 2 Tbsp
    corn starch
  • 4 Tbsp
  • 1/4 tsp
    onion powder
  • ·
    pinch of garlic powder for the sauce
  • ·
    salt and pepper to taste for both egg and sauce

How to Make Egg Fu Yung


  1. To prepare the Egg Fu Yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung.
  2. Fry pork (with a little bit of garlic powder) and onions. Rinse the bean sprouts and drain thoroughly.
  3. In a large bowl, lightly beat the eggs with the salt and pepper. Add sherry, oyster sauce and soy sauce. Mix well. Pour over meat and onions and add bean sprouts and peas. At low to medium temperature, wait until eggs set up a bit and then start sectioning off the portions for the egg fu yung. Turn until each side is golden.
  4. NOTE: Both the Egg Fu Yung AND sauce use 1 Tbsp. soy sauce and 1 Tbsp. oyster sauce. Didn't know how to separate them out on the ingredient section.

Printable Recipe Card

About Egg Fu Yung

Course/Dish: Other Side Dishes
Main Ingredient: Eggs
Regional Style: Chinese
Other Tag: Quick & Easy

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