Egg Foo Yung with Rice
Egg Foo Yung with Rice is a classic Chinese-American dish consisting of a savory, fluffy omelet patty—typically loaded with bean sprouts, onions, and sometimes shrimp or pork—served over steamed white rice and smothered in a rich, savory brown gravy. It originated in Chinese-American diners and takeout spots, evolving from traditional Chinese egg Foo Yung to suit Western tastes. The dish is a hearty, comforting staple known for its satisfying combination of textures and flavors.
🍽️ Nutrition at a glance
This dish is a balanced meal, providing a good mix of protein from the eggs and any added meat, carbohydrates from the rice and gravy, and fats from the cooking oil and egg yolks. A typical serving contains around 400-600 calories, with key nutrients including protein, B vitamins, iron, and selenium.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 18 g |
| Carbs | 55 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 950 mg |
| Potassium | 320 mg |
| Iron | 3.2 mg |
| Calcium | 85 mg |
| Vitamin A | 250 IU |
| Vitamin C | 6 mg |
| Vitamin B12 | 1.1 mcg |
| Phosphorus | 210 mg |
| Selenium | 22 mcg |
Per 1 serving (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Egg Foo Yung is a prime example of culinary adaptation, having been popularized in the United States by Chinese immigrants and now considered a quintessential Chinese-American comfort food. Nutritionally, it's interesting because it transforms a simple omelet into a complete, saucy meal, making it a versatile and efficient way to incorporate vegetables and protein into one's diet.
