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5 from 1 vote

Vegetarian egg fu yung

A classic Chinese egg dish with plenty of veggies - so simple, but so much flavour! And healthy too!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main meal
Cuisine: Chinese
Servings: 3 people
Calories: 264kcal
Author: Becca Heyes


  • 2 tbsp 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 tbsp soy sauce
  • Black pepper
  • To serve (optional): fresh coriander (cilantro), sesame seeds


  • 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.


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