Print
Egg Foo Yung
This easy and classic recipe for egg foo yung is sure to get your family out of the egg doldrums. Fast to make too. Ten minutes prep, ten minutes cook time.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 174 kcal
Ingredients
- 4 eggs beaten, preferably pastured
- 2 Tbsp expeller pressed coconut oil or ghee
- 1/2 cup mung bean sprouts preferably organic
- 1/4 cup green onions chopped
- 1/4 cup green peppers chopped, preferably organic
- 1/4 cup mushrooms chopped
- 1/4 cup shrimp or pastured chicken cooked and chopped
- 2 Tbsp soy sauce use tamari if avoiding grains
- 1 Tbsp arrowroot flour optional
Instructions
-
Chop the vegetables except for the bean sprouts.
-
Stir fry all the veggies together for a few minutes in ghee or coconut oil to coax out the flavor.
-
Beat eggs in a large bowl and then mix in your choice of chopped meat, stir fried veggies, and optional arrowroot powder (leave out if avoiding starch or on the GAPS diet).
-
Fry the mixture as small pancakes in a hot pan coated with coconut oil.
-
Serve with additional soy sauce if desired.
-
Cool and refrigerate leftovers in a glass container with tight-fitting lid for up to 4 days.
Nutrition Facts
Egg Foo Yung
Amount Per Serving (1 patty)
Calories 174
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 3.6g
Cholesterol 198mg66%
Carbohydrates 4g1%
Fiber 2g8%
Protein 10g20%
Vitamin A 233IU5%
* Percent Daily Values are based on a 2000 calorie diet.