Egg foo yong (芙 蓉 蛋)/ Fu Rong Dan is an egg omelette dish said to be originated from China. However this dish is also being enjoyed a lot in other parts of Asia. Let’s take Indonesia for example. This dish is known as foo yong hai in Indonesia. I grew up with this dish and so I consider this as one of my comfort food. Egg foo yong is also a very common dish you’ll see on the menu at Chinese restaurants in Indonesia too. People from all ages love this dish.
Egg foo yong can be made either with meat such as chicken, pork or beef and/or seafood pieces like shrimps and very often crab meat lumps with some vegetables such as carrots, water chestnuts and green beans. The egg foo yong is always served with a gravy and that’s what makes it special of set it apart from other omelettes.
This egg foo yong I made is more of an Chinese Indonesian style as that’s what I grew up with. It is super easy to make and quite a fulfilling dish to serve with rice and other dishes. It’s always my favorite to eat and I haven’t had it for a long long time and this was the first time I made it since I moved here. I think everyone should have this egg foo yong recipe in their recipe archives.
- 6 eggs (beaten)
- 1 large onion (diced)
- ½ cup peeled and deveined medium to large shrimp
- ½ cup green beans (cut into small pieces)
- 1 large carrot (peeled and shred into long pieces)
- Dash of salt and pepper
- Canola oil for cooking
- 1 cup chicken stock
- 2 tsp soy sauce
- 2 tsp sugar
- Salt to taste
- 1 Tbsp corn starch mix
- Preheat about 2 Tbsp of oil in the wok or skillet. Add in the onions and stir-fry until it is fragrant and soft, about 1 minute
- Add in the shrimp and stir-fry for another minute and then add in the carrots and green beans pieces and continue to stir-fry for another 2 minutes or until they are soft and cooked. Set aside and let it cool down completely
- Add the shrimp and veggie mixture you cooked earlier into the beaten eggs. Add dash of salt and pepper
- Wipe the wok or skillet clean with a paper towel and heat up about 1 Tbsp of canola oil. When the oil is hot, ladle in about ½ cup of the egg mixture onto the wok or skillet and swirl it around to cover the surface and let it cook. When the bottom of the egg is set, turn it over and let it cook at the other side. Turn the omelette over to a serving dish and repeat with the rest of the egg mixture. You may need to add oil each time as you do this. Stack all the cooked omelette on top of each other and prepare the gravy
- Mix all the gravy ingredients above and pour into a small sauce pan. Cook it on low to medium heat until the sauce starts to thicken and don't forget to keep on stirring or you may end up with lumps
- You may either serve the egg foo yong with the gravy on the side or pour the gravy on top of the egg foo yong