Egg Foo Yong


This is a 5-minute breakfast, and the meat is optional.

Source: Good Morning Paleo by Jane Barthelemy

Super easy
Preparation time
Cooking time


For 1 Person(s)


  • 4 whole large eggs
  • 1 cup(s) vegetables, raw or cooked, such as sprouts, green onion, celery, bell pepper, mushrooms, parsley, kale, broccoli, onion, cabbage, or carrot, finely diced or shredded
  • 1 clove(s) garlic, chopped
  • unprocessed salt and pepper to taste
  • 0.5 cup(s) chopped, cooked, meat (chicken, shrimp, or beef {optional})
  • 2 tablespoon(s) coconut aminos, plus more to drizzle on top
  • 2 tablespoon(s) coconut oil for frying
  • 0.5 teaspoon(s) toasted sesame oil to drizzle on top

Egg Foo Yong Directions

  1. Crack the eggs into a bowl and beat with a fork or whisk. Add the vegetables, garlic, salt, pepper, optional meat, and coconut aminos. Stir briefly to combine.
  2. Heat the coconut oil in a nonstick skillet or wok on high heat. When the oil is fully heated, ladle one fourth of the egg mixture into the pan so that it is about 4 to 6 inches wide and thicker in the center of the pan. Let it cook for 2 to 3 minutes, then flip with a spatula and cook until golden brown and nicely puffed up. Repeat the remaining egg mixture.
  3. Drizzle wiht coconut aminos and a bit of toasted sesame oil. Serve immediately.

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