Easy Pork and Shrimp Egg Foo Young (Chinese Omelette Recipe)

Name: Pork and Shrimp Egg Foo Young
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 eggs; 100 gr cabbage (minced coarsely); 75 gr carrot (julienne cut); 125 gr pork (in slices or ground); 75 gr shrimps (peeled and chopped coarsely); 35 gr tapioca flour; 28 gr flour; 1/2 tbsp mashed garlic; 1 tsp salt; 1/2 tsp mushroom powder; 1/2 tsp pepper; 1 leeks (chopped finely); 38 gr tomato sauce; 25 gr chili sauce (optional); 1/2 tsp salt; 1 tbsp sugar; 100 cc water; 1/2 tbsp cornstarch + 1 tbsp water; Some green peas (optional)

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Pork and shrimp egg foo young is a classic Chinese-style omelette filled with juicy shrimp, savory pork, eggs, and vegetables, pan-fried until golden and topped with a rich brown gravy. This easy egg foo young recipe creates a fluffy omelette with crispy edges that tastes just like your favorite Chinese takeout dish.

A plate of two pork and shrimp egg foo young patties with tomato sauce drizzled on top and scallions for garnish.

A Quick Look at the Recipe

🏷️ Recipe Name: Pork & Shrimp Egg Foo Young
⏱️ Ready In: ~ 30 minutes
🍽️ Serves: 3 portions
🔥 Calories: 330 kcal (per portion)
🧾 Main Ingredients: Eggs, cabbage, carrot, pork, shrimps, tapioca flour, flour, garlic, salt, mushroom powder, pepper, leeks.
🥗 Dietary Info: Restaurant-style comfort food
🧠 Difficulty: Easy, very simple steps.

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Pork and shrimp egg foo young is one of those comforting Chinese takeout dishes that always feels satisfying after a long day. This Chinese-American classic is made with fluffy eggs, juicy shrimp, savory pork, and vegetables, pan-fried until golden and topped with a rich savory brown gravy. It is hearty, flavorful, and perfect for serving with warm steamed rice.

I grew up eating pork and shrimp egg foo young at my local takeout spot, and it quickly became one of my favorite comfort foods. These days, I make it often at home, and it’s a family favorite every time it hits the table.

One of the best things about egg foo young is how versatile it can be. You can easily customize it with different proteins, extra vegetables, or even make it more shrimp-heavy depending on what you have on hand.

If you enjoy egg-based Chinese dishes, you may also like my shrimp omelette, tomato egg stir fry, classic egg drop soup, or simple egg fried rice. Like egg foo young, these easy omelette-style and egg-forward recipes are quick to make, full of flavor, and perfect for busy weeknights when you’re craving something comforting and satisfying.

You can also browse my collection of Chinese recipes for more easy takeout-style dinners and comforting home-style dishes.

Why You Will Love This Recipe

A family favorite – Crispy on the outside and soft on the inside, this pork and shrimp egg foo young is one of those dishes both adults and kids happily dig into.
Satisfying and well-rounded – With eggs, pork, shrimp, and vegetables all in one dish, this recipe is hearty, filling, and feels complete without needing much extra on the side.
Quick and easy to make – This egg foo young recipe comes together fast, making it perfect for busy weeknights when you want something comforting without spending hours in the kitchen.
Simple and budget-friendly ingredients – Everything you need is easy to find and affordable, which makes this recipe great for regular home cooking.

Recipe Ingredients

Pork and shrimp egg foo young ingredients with labels.

Ingredient Notes

Pork – You can use thinly sliced pork or ground pork. Thin slices give a more classic takeout-style texture, while ground pork makes the batter easier to mix and shape.

Shrimp – Use raw shrimp, peeled and deveined. Chop them into small pieces so they cook evenly and distribute well throughout the egg foo young. Fresh or frozen (thawed) shrimp both work.

Vegetables – I use carrots, cabbage, and green onions (scallions) for crunch and color. Bean sprouts are a classic addition and can be added if you like a lighter, more traditional texture.

Flour – All-purpose flour or cake flour both work well here. Cake flour gives a slightly lighter, softer interior, while all-purpose flour creates a sturdier omelette that holds together easily.

Be sure to check out the full recipe and ingredient list below

Variations

This egg foo young recipe is very versatile, so feel free to adjust it based on what you have on hand.

Mix and match – Combine different vegetables or proteins to create your own version while keeping the same egg base and cooking method.

Different proteins – Swap the pork with chicken, turkey, or beef. You can also make shrimp-only egg foo young by leaving out the pork entirely.

Vegetable add-ins – In addition to the vegetables used in this recipe, you can add shiitake mushrooms for extra savory flavor. Bean sprouts, napa cabbage, or thinly sliced bell peppers also work well.

How to Make Pork Egg Foo Young

Step by step process photos of mixing the ingredients for pork egg foo young.

STEP 1. Mix the egg foo young batter. Crack the eggs into a large mixing bowl and beat lightly with a fork. Add the pork, shrimp, garlic, and flour into the egg batter (Images 1, 2, 3, 4).

Step by step process photos of mixing the vegetables into the egg batter.

STEP 2. Fry the egg foo young. Mix the vegetables into the batter using a fork or spatula until evenly combined (Images 5, 6).
Heat oil in a wok or deep pan over medium-high heat. To check if the oil is ready, dip a bamboo chopstick into the oil—if bubbles form around it, the oil is hot enough (Image 7).

Carefully pour 1–2 ladles of the egg foo young mixture into the hot oil. Let it set for a moment before gently flipping it over (Image 8).

Step by step process photos of deep-frying the egg foo young batter.

STEP 3. Cook until golden and crisp. Fry until both sides are golden brown and crispy (Images 9, 10). Remove from the oil and drain on a cooling rack or paper towels (Images 11, 12).

Step by step process photos of preparing the tomato sauce.

STEP 4. Make the tomato gravy. In a bowl, combine the tomato sauce, chili sauce, salt, and sugar (Image 13).
Add 100–200 ml water and mix well. Pour the mixture into a pan and cook over low heat until gently simmering (Image 14).

In a small bowl, mix the cornstarch with water to make a slurry (Image 15). Slowly pour the slurry into the simmering sauce while stirring, and cook until the gravy thickens (Image 16).

STEP 5. Serve. Place the crispy pork and shrimp egg foo young on a serving plate. Drizzle generously with the warm tomato gravy and garnish with chopped scallions or parsley. Serve immediately.

Pro Tips

Fry in smaller portions – Dividing the batter into smaller egg foo young patties makes them easier to fry evenly and store if you plan to keep leftovers for the next day.
Avoid storing raw batter – Do not refrigerate the unfried batter, as the vegetables will release water and affect the texture. It’s best to fry the omelettes first, then store them.
Control the texture when serving – For a crispier bite, keep the omelette and gravy separate and drizzle the sauce just before serving. If you prefer a softer texture, spoon the gravy generously over the omelette and let it soak.
Customize the gravy – Add green peas to the sauce for extra texture and a touch of sweetness.
Swap the protein easily – Pork can be replaced with chicken or minced beef. For shrimp egg foo young, simply omit the meat and use shrimp only.

Serving Suggestions

Pork and shrimp egg foo young is already hearty and satisfying on its own, with plenty of protein and vegetables in every bite. Serve it with steamed white rice or jasmine rice to soak up the rich, savory gravy.

For a more complete meal, pair it with simple and comforting sides like egg drop soup, stir-fried garlic green beans for some crunch, or classic Chinese dishes such as hong shao rou, shrimp balls, pork and broccoli stir fry, char siu roast pork, or crispy pork belly.

For a lighter seafood dish, try this Cantonese Steamed Fish with Ginger and Scallions.

To round out the meal, enjoy it with a refreshing Asian drink like lemongrass pandan tea, butterfly pea flower tea, lemon ginger tea, or oolong milk tea.

Pork Egg Foo Young FAQs

Can I omit the chili sauce in pork or chicken egg foo young gravy?

Sure. You can just use tomato sauce which is not spicy.

Why does my egg foo young batter become watery?

Once vegetables are mixed into the batter, they naturally release moisture. This is why egg foo young batter should be fried right away and not stored in the refrigerator before cooking.

Can I fry smaller portions instead of one large omelette?

Absolutely. This recipe works well when divided into smaller portions. Simply use a smaller ladle to scoop the batter into the oil for individual egg foo young patties.

Is egg foo young the same as fu yung hai?

Yes. Egg foo young and fu yung hai refer to the same dish, but the names differ by region. Egg foo young is commonly used in Chinese-American cooking, while fu yung hai is the name more often used in Southeast Asia.

Why is my egg foo young falling apart?

Egg foo young can fall apart if the pan is not hot enough or if the omelette is flipped too early. Let the bottom become golden and fully set before turning it over carefully.

Can I make egg foo young ahead of time?

Yes. You can prepare the egg foo young patties ahead and store them in the refrigerator for up to 3 days. Reheat gently in a pan and prepare the gravy fresh before serving for the best texture.

Storage and Reheat

If you don’t plan to finish the egg foo young on the same day, avoid pouring the sauce over all of it. Instead, set aside only the portion you plan to eat and spoon the sauce over that serving.

Store the fried egg foo young and the sauce separately in airtight containers in the refrigerator for up to one day.

To reheat, warm the egg foo young in an air fryer or pan-fry it over medium heat until heated through and crisp again. Reheat the sauce separately in the microwave or on the stovetop, then drizzle over the omelette just before serving.