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There’s something about egg foo young that just feels like a warm hug on a plate. It’s part omelet, part fritter, and one hundred percent comfort.

I can still see my grandma at the stove, whisking eggs in the biggest bowl she had, tossing in whatever leftovers were hanging around — a bit of chicken from Sunday dinner, some bean sprouts she swore made it “fancy,” a handful of mushrooms if she had them. She never fussed over exact measurements. “Just enough,” she’d say, “until it looks right.”

When the patties hit the oil, the kitchen came alive — a sharp sizzle, the smell of sesame oil mingling with soy sauce, and the way those golden edges curled up just enough to promise a good crunch. We’d all stand nearby with bowls of rice, waiting for her to stack them on a plate and tell us to dig in.

Why You’ll Make This Again and Again

Crispy outside, soft inside – The kind of texture that makes you close your eyes on the first bite.
Flexible – Works with chicken, shrimp, veggies… whatever’s in your fridge.
Fast – From start to finish in under 30 minutes.
Perfect with rice – Or even buttered corn if you’re feeling a little Midwest.

What You’ll Need

4 large eggs – The base of everything.
½ cup cooked chicken, shredded – Or shrimp, or no meat at all.
¼ cup bean sprouts – For crunch.
¼ cup green onions, chopped – Mild and fresh.
¼ cup mushrooms, sliced – Thin so they cook quickly.
1 tbsp soy sauce – Salty, savory depth.
1 tsp sesame oil – For that nutty, toasty aroma.
Salt & pepper – Just a pinch.
Vegetable oil – Enough for frying.

How to Make It

1. Whisk the eggs.
In a big mixing bowl, beat the eggs until they’re smooth and a little frothy — makes for fluffier patties.

2. Add your mix-ins.
Stir in chicken, bean sprouts, green onions, mushrooms, soy sauce, sesame oil, salt, and pepper. It should look like more “stuff” than egg — that’s the good sign.

3. Heat the oil.
Pour about ¼ inch of vegetable oil into a large skillet. Heat over medium-high until it shimmers and a drop of egg mixture sizzles instantly.

4. Fry the patties.
Scoop about ¼ cup of the mixture into the pan, pressing it out slightly with the back of your spoon.

5. Crisp and flip.
Cook 3–4 minutes until the edges are golden and crisp. Flip carefully (they’re tender) and cook another 3–4 minutes until fully set.

6. Drain & repeat.
Transfer to paper towels while you cook the rest. Try not to eat them all before serving — easier said than done.

7. Serve right away.
Hot, crisp, and with a side of rice, they’re at their best.

Make It Your Own

Vegetarian – Skip the meat and add bell peppers or zucchini.
Seafood lovers – Use shrimp or crab.
Spicy – A splash of hot sauce or sliced chilis in the batter.
Different sauces – Sweet and sour, hoisin, or even a simple gravy.

Serving Ideas

The classic pairing is steamed white rice, but fried rice is just as happy next to it. A crisp green salad balances the richness, or — in true Midwestern fashion — buttered corn or green beans on the side.

Egg foo young has a way of making you feel like you’re eating something special, even though it’s just eggs, veggies, and a little leftover meat. Maybe it’s the crunch, maybe it’s the smell, or maybe it’s the way it reminds you of the kind of cooking that happens when you’re not trying too hard — just making something good for the people you love.