Ham And Egg Foo Yong
Ham and Egg Foo Yong features savory ham, mushrooms, and vegetables in a flavorful egg omelet, topped with a rich sauce—perfect for a quick, satisfying Chinese-inspired meal.
Ingredients
- 1 cup chicken broth ⓘ
- 1 tablespoon cornstarch
- 3 tablespoons ginger preserves ⓘ
- 1 tablespoon soy sauce ⓘ
- 1 tablespoon cider vinegar ⓘ
- 1/2 pound cooked ham, cut in 1/2-inch cubes ⓘ
- 1/4 pound mushrooms, thinly sliced ⓘ
- 1/4 large carrot, thinly sliced
- 2 tablespoons dark sesame oil ⓘ
- 6 large eggs ⓘ
- 1 (14-ounce) can bean sprouts, rinsed and drained
- 1 teaspoon salt ⓘ
- 1/4 teaspoon crushed red pepper ⓘ
- 1/4 cup sliced green onions ⓘ
Instructions
- In a 1-quart glass measuring cup, mix chicken broth with cornstarch, ginger preserves, soy sauce, and vinegar.
- Microwave on high for 4 to 6 minutes, stirring twice, until the mixture thickens.
- Set the sauce aside.
- In a large bowl, beat the eggs.
- Add cooked ham, mushrooms, carrot, bean sprouts, salt, red pepper, and green onions to the eggs and mix well.
- Heat dark sesame oil in a large skillet over medium heat.
- Pour a portion of the egg mixture into the skillet to form a pancake shape.
- Cook until the bottom is golden and the eggs are set, about 3-4 minutes.
- Flip and cook the other side until golden, about 2-3 minutes.
- Repeat with remaining egg mixture.
- Serve hot with the prepared sauce drizzled over or on the side.
Tips & Substitutions
For a twist, try adding diced bell peppers or other vegetables to the egg mixture. If you prefer a lighter version, substitute the ham with cooked chicken or tofu. Keep an eye on the cooking time to avoid overcooking the eggs, which can make them rubbery. You can also try adding a splash of sesame oil to the sauce for extra flavor.
Serving Suggestions
Serve the ham and egg foo yong hot, drizzled with the prepared sauce. It pairs wonderfully with steamed rice or a light salad, such as Chinese Coleslaw(Very Good!). For a complete meal, consider serving it alongside Sweet And Sour Chicken(China) or a side of stir-fried vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the egg foo yong in a skillet over medium heat for about 3-5 minutes on each side until warmed through. Alternatively, you can microwave them for 1-2 minutes, but be cautious not to overheat as this can dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Ham And Egg Foo Yong contains roughly 128 calories, with 7g protein, 17g carbohydrates, and 4g fat. It is an excellent source of vitamin D (75% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the egg mixture and sauce in advance. Store them separately in the refrigerator. When ready to cook, simply heat the oil and cook the egg mixture. The sauce can be reheated in the microwave for a quick serving.
What can I substitute for the ham?
If you're looking for alternatives to ham, consider using cooked chicken, tofu, or even shrimp for a different flavor profile. These substitutions will still provide a delicious and satisfying dish while accommodating different dietary preferences.
Can I freeze egg foo yong?
Yes, you can freeze egg foo yong. Allow it to cool completely, then wrap individual portions tightly in plastic wrap or aluminum foil and place in a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm in a skillet or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).