Egg foo young with brown gravy
Crispy-edged egg patties full of bean sprouts and mushrooms, smothered in a glossy soy gravy over rice, like the takeout classic only fresher.
- 45 min total
- 35 min hands-on
- A little more hands-on
- Serves 4
- About $1.85 a serving
- 530 calories
- Vegetarian
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 1 cup vegetable broth
- 4 oz white mushrooms, thinly sliced
- 4 green onions, thinly sliced
- 8 large eggs
- 2 cups bean sprouts
From your pantry
- 2¼ cups water
- ¾ tsp salt, divided
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 3 tbsp vegetable oil, divided
Each serving has about 530 calories, 21 g protein, 65 g carbs and 21 g fat, and costs about $1.85 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer until the water runs almost clear. Put it in a medium with the water and ½ teaspoon salt and over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook 15 minutes. Turn off the burner and leave the lid on while you make everything else.
Low heatTimer: 15 min
Dolly’s tip: No peeking. The steam trapped under the lid is what finishes the rice.the broth, soy sauce, cornstarch and sugar in a small until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Dolly’s tip: Whisk the cornstarch in while the broth is still cold. Stirred into hot liquid, it goes lumpy.over medium heat, , and cook until glossy and thick, about 2 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heatTimer: 2 min
Keep it warm on low.
Low heat
the mushrooms and green onions.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
the eggs and ¼ teaspoon salt in a large bowl, then stir in the bean sprouts, mushrooms and green onions.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat 1 tablespoon oil in a large nonstick over medium heat. Scoop in ½ cup of the egg mixture for each patty, 3 at a time, and nudge stray sprouts back into the circle.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Dolly’s tip: They spread when they hit the pan, so leave room between them.Cook until underneath and mostly set on top, 2 to 3 minutes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 2 min 30 sec
Dolly’s tip: Flip in one quick, confident move with a wide spatula. A torn patty still tastes great under gravy.Flip and cook 2 minutes more, until no wet egg shows at the edges.
Medium heatTimer: 2 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Move to a plate and repeat, adding oil as needed.
Fluff the rice with a fork. Serve 2 patties per plate over rice, with the gravy spooned over the top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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