Char Siu Egg Foo Young Recipe

Char Siu Egg Foo Young is one of the most requested recipes on our site—and for good reason! This Cantonese-style omelet is packed with juicy char siu, crunchy veggies, and smothered in a savory brown gravy. While Egg Foo Young can be made with any leftovers you have on hand, today’s version leans into tender BBQ pork and fresh vegetables for the ultimate flavor combo.

Char Siu Egg Foo Young Recipe

Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes

For the egg foo young:
8 eggs, whisked
1/6 teaspoon salt
2 cups char siu, sliced
2 cups Napa cabbage, thinly sliced
2 cups bean sprouts
2 cups chives, cut into 1-inch pieces
1 tablespoon cornstarch
3 tablespoons water
6 tablespoons cooking oil, separated

For the gravy:
1 cup chicken stock
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water

Char Siu Egg Foo Young Instructions

1. Prepare the ingredients:

• Thinly slice the char siu, Napa cabbage, and chives.

2. Make the egg mixture:

• In a large mixing bowl, whisk the eggs with salt.
• Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Add it to the eggs.
• Add the sliced char siu, Napa cabbage, bean sprouts, and chives. Stir well to combine.

3. Fry the egg foo young:

• Heat a seasoned wok or large nonstick pan over high heat. Add 1 tablespoon of cooking oil.
• Reduce to medium-low heat and ladle in the egg mixture, forming a small pancake.
• Cook for about 2 minutes on each side, or until golden brown and cooked through.
• Repeat with the remaining mixture, adding more oil as needed.

4. Make the gravy:

• In a saucepan over medium heat, combine chicken stock, soy sauce, oyster sauce, and sesame oil. Bring to a simmer.
• Make a slurry with 1 tablespoon cornstarch and 2 tablespoons water. Add it to the saucepan, whisking constantly until thickened.
• Remove from heat and set aside.

5. Serve:

• Place the egg foo young on a serving plate and generously drizzle the warm gravy over the top. Serve hot and enjoy!

Tips & notes

• Use high-smoke-point oil: Cooking oil like avocado, peanut, or grapeseed oil helps you get that golden crust without burning the eggs.
• Cook on medium-low heat: Once the oil is hot, reduce to medium-low so the egg cooks evenly without burning.
• Make ahead tip: If prepping the egg mixture in advance, keep in mind the vegetables will release moisture. Stir in an extra 1 extra tablespoon of cornstarch before frying to help bind everything and maintain structure.
• Leftovers: Store cooked egg foo young in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.
• Customize the filling: Substitute with mushrooms, shrimp, or chicken if you don’t have char siu on hand.