Chinese Egg Foo Young
Chinese Egg Foo Young is a savory Chinese-American omelet dish, typically made with beaten eggs mixed with vegetables like bean sprouts, onions, and sometimes meat such as pork or shrimp, then pan-fried and served with a thick brown gravy. It originated in Chinese-American cuisine, likely adapted from similar omelet dishes found in Cantonese cooking.
🍽️ Nutrition at a glance
This dish is high in protein from the eggs and any added meat, with a moderate amount of fat from cooking oil and the gravy. A typical serving provides a good source of selenium, vitamin B12, and choline, with a calorie range of approximately 250-350 kcal depending on ingredients and portion size.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Selenium | 25 mcg |
| Vitamin B12 | 1.2 mcg |
| Choline | 150 mg |
| Phosphorus | 200 mg |
| Vitamin A | 300 IU |
| Iron | 2.5 mg |
| Riboflavin (B2) | 0.3 mg |
| Folate | 40 mcg |
Per 1 patty with gravy (approximately 200 g) · estimated, varies by recipe
💡 What's interesting
Egg Foo Young is a classic example of culinary adaptation, blending Chinese cooking techniques with American ingredients and preferences. Nutritionally, it's a practical way to incorporate vegetables and protein into a single, flavorful dish, often served over rice to make a complete meal.
