Description
A delicious and savory egg dish with chicken and vegetables, perfect for any meal.
Ingredients
Scale
- 4 oz. diced cooked chicken
- 1 T soy sauce
- 2 tsp. Asian sesame oil, divided
- 1 T Oyster Sauce
- 1 tsp. white vinegar
- 6 large eggs, beaten
- Salt and fresh ground black pepper to taste
- 4 green onions
- 3 T peanut oil, divided
- 4 oz. sliced mushrooms
Instructions
- Cut up about 4 ounces of cooked chicken (or a bit more if you prefer a more substantial dish).
- Cut up about four ounces of mushrooms. We cut them in half and then made thick slices.
- Clean green onions, then slice the white parts into longer pieces and cut green part into thin slices. Keep the white and green parts separate.
- Whisk together oyster sauce, white vinegar, soy sauce and one teaspoon of the sesame oil. (Use gluten-free ingredients if needed.)
- Beat eggs with salt and pepper and whisk in the other teaspoon of sesame oil.
- Heat 1 T oil in a 10 inch non-stick frying pan and cook mushrooms about 3 minutes, until mushrooms are softened and give up some liquid.
- Add the white parts of the green onions and cook 2-3 minutes longer.
- Add diced chicken to the pan (to barely warm it) and turn off the heat. Let mushrooms and onions cool for 1-2 minutes, then stir chicken, green onions and mushrooms into the eggs.
- Wipe out the frying pan with a paper towel if needed, then add the remaining 2 T oil and heat over high heat until the oil is just starting to shimmer. (You might not need quite that much oil, depending on your pan.)
- Then add the egg mixture. Sides will puff up just a bit; immediately reduce heat to medium.
- Cook egg mixture on medium heat for 4-5 minutes, lifting up the cooked parts and tipping the pan so the uncooked egg can run under and cook.
- When eggs are starting to look firm, turn heat to low, press down the mixture so it’s relatively flat, and cook 2-3 minutes more. (The center will still look slightly wet. You can cover it with the lid for a couple of minutes if you want it more well done in the center.)
- When eggs are cooked, remove pan from the heat, put a plate over the top, put the handle facing away from you, hold the pan and plate with hot pads and turn it over so Egg Foo Yung is centered on the plate. (This is the hardest part, be brave!)
- Pour sauce mixture over the egg pancake, sprinkle with sliced green parts of green onion, and devour!
Notes
- Use gluten-free ingredients if needed.
- Adjust the amount of chicken and vegetables to your preference.
- If the eggs are slightly wet in the center, you can cover with a lid for a couple of minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 300mg