Dinner was a hit thanks to my neighbor’s cooking. I had to ask for the recipe!

Dinner was a hit thanks to my neighbor’s cooking. I had to ask for the recipe!
By Georgia Lynn
Egg foo young is a delightful dish that has found its way from Chinese-American restaurants into our hearts and homes. This low-carb version is perfect for those looking to enjoy the crispy, savory goodness without the extra carbs. It’s a dish that brings back memories of family dinners where we gathered around the table, sharing stories and laughter. Making this at home allows you to control the ingredients and create a healthier version that still captures the essence of this beloved classic.
This crispy egg foo young pairs beautifully with a simple cucumber salad or some steamed broccoli to keep things light and fresh. If you’re not strictly low-carb, a small serving of cauliflower rice can also complement the dish nicely, soaking up the delicious sauce. A hot cup of green tea or a refreshing glass of iced tea would round out the meal perfectly.
Low Carb Crispy Egg Foo Young
Servings: 4
Ingredients
4 large eggs
1 cup bean sprouts
1/2 cup cooked chicken, shredded
1/4 cup green onions, chopped
1/4 cup mushrooms, sliced
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
2 tablespoons olive oil for frying
Directions
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