Prepare the gravy (skip this step if using alternative seasonings)
In a small saucepan, mix oyster sauce, light and dark soy sauce, sesame oil, cornstarch, white pepper, garlic powder and sugar with room temperature water (or unsalted stock).
Bring it to a boil then leave to simmer over low heat until it becomes just thick enough to coat the spoon (Do not overcook as the sauce will thicken further as it cools).
Cook the egg mixture
In a mixing bowl, lightly beat eggs. Then add shrimp, chicken, bean sprouts, carrot, scallions and salt. Mix well.
Heat an empty wok over high heat until smoking hot (see note 2). Pour in oil (just enough to cover the bottom of the wok). Swirl to cover a bigger perimeter. Add ¼ part of the egg mixture.
Turn the heat to medium-low and leave to fry. Once the bottom side becomes golden brown, flip to fry the other side. Repeat to cook the rest of the mixture.
Garnish and serve
Place the cooked egg foo young over steamed rice. Pour the gravy over. Alternatively, use soy sauce and chilli oil to season. Garnish with scallions and sesame seeds.
1. Although this recipe suggests shrimp and chicken, please feel free to use other protein ingredients to substitute, such as minced pork/beef (pre-cooked), fish fillet, squid, tofu, etc.2. You may use other cookware and alter the size of the egg foo young. Please note that, if using a non-stick wok/pan, you need to add the oil first then heat it.
Serving: 1serving | Calories: 232kcal
Egg Foo Young (Chinese Omelette, 芙蓉蛋) by Red House Spice