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Chicken Egg Foo Young

Egg Foo Young is an amazing dish but unfortunately every time I have had it in a Chinese here it has been terrible and more like a bad omelette than a delicious Egg Foo Young should be.

I am not a fan of the taste of eggs, I will only eat the yolk usually. This is nothing like an omelette as most people know it, it is bursting with so much flavour and not eggy at all.  It is cheap and easy to make and can be prepared the night before then stored in your fridge to be cooked the next day.

You can choose to make one large one and divide it or individual portions. I recommend making one large one if you are cooking for a family. Be warned though, you will most likely be asked to make more once everyone tastes it 🙂

Change it to egg fried rice by adding 75g (uncooked weight per person) of cooked rice when the eggs are almost cooked then mixing it all really well, breaking the eggs up and cooking it till they are fully cooked and the rice is piping hot.

This is ideal as a main meal or a quick lunch, it is high in protein which will give you and your family lots of good energy that will last way longer than a carbohydrate rich meal which will give you energy but only for a short while then you will crave sugar in some way or other like spuds, rice, pasta or something sweet.





400g chicken mince

6 – 8 large free range eggs

1 red pepper – halved and thinly sliced (I used 1/2 red and 1/2 yellow)

5 spring onions – thinly sliced

2 handfuls fresh baby spinach leaves

4 or more garlic cloves – finely chopped

Handful small broccoli florets

Handful fresh parsley and coriander chopped (either one will do to cut expense if needed)

2 tbsp oyster sauce

1 tbsp Thai fish sauce

1 tbsp soy sauce

1 – 2 tbsp olive or rapeseed oil



Prepare the broccoli florets, they should be around the size of the tip of your thumb.


Heat the oil on a non stick pan then add the chicken mince (break it up with a wooden spoon so it isn’t in lumps) and broccoli florets. Cook until the chicken starts to brown and is fully cooked. Set to one side until needed in step 5.


Prepare the rest of the veg and set to one side.


Break the eggs into a large bowl and add the soy sauce, oyster sauce and Thai fish sauce and whisk really well. I like to add some black pepper from a mill, which is totally optional.


Pour the chicken and broccoli into the egg along with the prepared veggies mix and mix really well.


Place the pan back on to a medium heat then add a ladle full of the mix ensuring you have a nice bit of the veggies and chicken.
Cook for a minute or two until you can easily turn it oven then give it a couple minutes more on that side until the egg is cooked through.


You can also choose to make larger ones in which case use as much mix as you need to line your pan ensuring there is a nice mix of chicken and veggies spread over.




1 tbsp soy sauce


1/2 tsp Thai fish sauce


2 tbsp oyster sauce


100ml water


1 tsp ginger paste or 1/2 inch piece pureed


1 tsp honey (it is really nice in it but you can manage without if you don’t have any)


1 garlic clove mushed really well


as little or as much red chilli as you like, chopped finely


Mix the whole lot together then drizzle over the Egg Foo young when cooked

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