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    Home » Recipes » Vegetarian Dinner Recipes

    Aug 28, 2018 · Modified: Jul 9, 2020 by Becca Heyes · This post may contain affiliate links · 11 Comments

    Vegetarian Egg Fu Yung

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    Total time: 20 minutes
    Servings: 3 people
    5 from 2 votes
    Jump to Recipe Rate this Recipe
    Vegetarian egg fu yung with peppers on a white plate

    Before we start, let's just address the huge elephant in the room: this vegetarian egg fu yung isn't exactly beautiful. I'd actually go so far as to say it's a little bit ugly (there's only so much I can do with a pretty plate and a few sesame seeds).

    But, just as I don't judge people on their appearance, I don't judge ugly food either. In fact, ugly food often ends up being the most delicious - brown stews, brown casseroles, brown soups... and brown egg fu yung. It's all welcome here, as long as it tastes amazing - and this vegetarian egg fu yung definitely tastes amazing!

    Vegetarian egg fu yung with peppers on a white plate

    What is egg fu yung?

    Egg fu yung (or egg foo young, or basically any other spelling variation you can think of) is a Chinese egg dish made with all sorts of ingredients - it sometimes has meat or seafood, but this vegetarian egg fu yung is just packed with veggies (the eggs give it plenty of protein anyway!). It can come in a few different forms - sometimes it's more of a structured omelette, and other times it's more like scrambled egg. My local Chinese take away when I lived up in Liverpool made their egg fu yung like this, and it was the best, so that's how I've made it ever since.

    I'm actually a bit hesitant to use the word 'omelette' when talking about egg fu yung, because that makes it sound a bit boring really, and egg fu yung is so much more than just a Chinese omelette. It has so much flavour, even with just a few simple ingredients, and it's one of my favourite Chinese dishes, without a doubt.

    Vegetarian egg fu yung with peppers cooking in a wok

    How do I make vegetarian egg fu yung?

    Egg fu yung is so easy to make - just fry up your veggies, then add a few eggs and a dash of soy sauce. It sounds simple, and it is, but the effect is honestly so, so tasty.

    When I first started making egg fu yung, I made it much more complicated than it needed to be - it involved a mixing bowl (?), and wiping the pan out with kitchen roll before adding more oil (??). But I've evidently become more lazy in my old age, because I've cut out every unnecessary step, and it's now no more complex than making a simple stir fry.

    Vegetarian egg fu yung with peppers on a white plate

    What veggies can I put in my vegetarian egg fu yung?

    Anything you like! I like to use red and green peppers, because I feel it needs the pop of colour to mitigate the ugliness a little. I also used mushrooms, onions, and beansprouts - lots of different textures and flavours. The beansprouts in particular are really lovely, and add to the Chinese vibe, so I'd recommend those! But you can use whatever you fancy really. Egg fu yung is a great fridge clearer - I'd happily use just about any vegetable that needs eating up.

    Serve your vegetarian egg fu yung with some rice, a few spring rolls, and some sweet and sour sauce for dipping, and you've got an amazing vegetarian Chinese feast!

    Other Homemade Chinese Take Aways

    • Veggie Chow Mein
    • Sweetcorn egg drop soup
    • Easy Chip Shop Chinese Curry
    • Easy homemade sweet and sour sauce
    Vegetarian egg fu yung with peppers being eaten with chopsticks

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    Vegetarian egg fu yung

    A classic Chinese egg dish with plenty of veggies - so simple, but so much flavour! And healthy too!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 2 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 3 people
    Calories: 264kcal
    Author: Becca Heyes

    Ingredients

    • 2 tablespoon oil
    • 2 bell peppers, sliced or diced (I used red and green)
    • 1 onion, sliced or diced
    • ~ 6 medium mushrooms, sliced or diced
    • 2 spring onions, thinly sliced
    • 100 g (~ 1 cup) beansprouts
    • 2 cloves garlic, minced
    • 6 eggs
    • 1 tablespoon soy sauce
    • Black pepper
    • To serve (optional): fresh coriander (cilantro), sesame seeds

    Instructions

    • Heat a dash of oil in a large frying pan or wok, and add all the vegetables. Stir fry over a medium heat for 5 minutes or so, until fairly soft but still with a bit of bite.
    • Remove the pan from the heat, and add the eggs, soy sauce, and plenty of black pepper. Mix thoroughly until the vegetables are well coated in the egg.
    • Cook over a medium-low heat without stirring for a couple of minutes, then gently begin to turn over large spoonfuls. Ideally you don't want to end up with scrambled eggs (though it's okay if parts end up like that!) - try to keep the egg mixture in larger chunks that you can turn over with a spoon. Continue until the egg is fully cooked.
    • Serve the egg fu yung topped with fresh coriander and sesame seeds if desired.

    Nutrition

    Serving: 1 portion - Calories: 264 kcal - Carbohydrates: 13.1 g - Protein: 14.7 g - Fat: 18.2 g - Saturated Fat: 3.9 g - Cholesterol: 327 mg - Sodium: 513 mg - Potassium: 511 mg - Fiber: 3 g - Sugar: 7.1 g - Calcium: 60 mg - Iron: 3.6 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

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    Comments

    1. Mary N. says

      October 22, 2018 at 5:33 am

      Made this tonight for the whole family. The kids and husband loved it. Super easy too.5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        October 24, 2018 at 1:31 pm

        Thanks Mary, so glad you all enjoyed it :)

        Reply
    2. Deborah Berman says

      August 31, 2018 at 1:28 pm

      Do you have a brown sauce recipe that would go well with this?

      Reply
      • Becca @ Amuse Your Bouche says

        September 10, 2018 at 3:16 pm

        I'm afraid not, when I've ordered egg fu yung from Chinese restaurants it's never come with a sauce. What sort of thing are you looking for?

        Reply
      • Forest says

        July 30, 2021 at 6:57 am

        @Becca @ Amuse Your Bouche, the sauce makes the dish, actually.
        In the USA, a dark brown garlicky gravy come separate from 3 round patties made with eggs, carrot, mushroom, onion. Served over rice.

        Reply
        • Becca @ Easy Cheesy Vegetarian says

          August 04, 2021 at 10:10 am

          Sounds like it's very different in the US! In the UK it's not served with any sauce, it's just like an omelette served on its own (not round patties).

          Reply
    3. Annabel says

      August 29, 2018 at 9:09 pm

      Me, I would totally cheat and buy a bag of ready-chopped stir-fry veggies! But then, I'm lazy like that.

      Reply
      • Becca @ Amuse Your Bouche says

        September 10, 2018 at 3:14 pm

        Haha yes that would work well too!

        Reply
    4. LittleMonsterx14 says

      April 22, 2014 at 11:35 pm

      mmm this looks so good!

      Reply
    5. cheri says

      April 20, 2014 at 1:26 am

      Congratulations! Wow! Love egg fu young, great recipe.

      Reply
    6. Deena kakaya says

      April 18, 2014 at 7:57 pm

      This is my idea of a brunch that ticks the boxes of taste and nutrition! X

      Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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