Egg Foo Young
Dive into the delicious world of Egg Foo Young, where savory ground beef meets a colorful medley of fresh veggies, all enveloped in fluffy, golden eggs. This delightful stir-fry is perfect over a bed of steaming rice, creating a comforting meal that's both satisfying and easy to whip up. Get ready to savor every bite of this scrumptious classic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 large onion, diced
🥩Meat & Seafood(2)
- 1 lb ground beef (454 g)
- 2 Tbsp Knorr beef bouillon (30 ml)
🥛Dairy & Eggs(2)
- ⅓ stick butter
- 6 eggs
🫙Pantry Staples(1)
- 2 cups uncooked rice (about 4 cups cooked) (480 ml)
🧂Spices & Seasonings(2)
- Black pepper to taste
- 1 Tbsp garlic powder (15 ml)
🍯Sauces & Condiments(1)
- Soy sauce for servingoptional
📦Other(1)
- 1 large can Veg-All (or mixed vegetables)mixed vegetables
Nutrition (per serving)
Calories
909
Protein
42g
Carbs
90g
Fat
41g
👨🍳 Instructions
- 1
Cook the beef with the onion, garlic powder, beef bouillon, and pepper. Drain.
- 2
Cook your rice (using chicken broth with a little Better Than Bouillon for extra flavor), then lightly fry the cooked rice in butter.
- 3
Stir in the beef mixture, Veg-All, and beaten eggs until the eggs are cooked through.
- 4
Top it with soy sauce and dig in.
💡 Pro Tips
- ✓Beat your 6 eggs for 90-120 seconds until they reach 40% more volume and turn pale, ensuring they incorporate fully into the rice without creating tough, rubbery curds when the hot mixture is added.technique90-120 seconds, 40% volume increase
- ✓Add beaten eggs to the rice mixture off-heat or at 160-170°F (below the 158°F coagulation point for whole eggs), then stir constantly for 2-3 minutes while the residual heat gently sets the proteins, preventing overcooking and scrambling.timing160-170°F, 2-3 minutes constant stirring
- ✓Use a 1:1 ratio of butter to cooked rice (⅓ stick butter per 4 cups rice) for optimal flavor and moisture retention, as the fat coats each grain and prevents starch absorption that would make the final dish gummy.ingredient1:1 butter-to-rice ratio by volume
- ✓Drain your ground beef thoroughly after cooking—press it with a spoon against the pan sides for 30 seconds—because residual moisture (more than 15%) will steam the eggs and prevent them from binding properly to the rice.technique≤15% residual moisture, 30 seconds pressing
- ✓Toast the cooked rice in butter for 3-4 minutes over medium-high heat (until grains separate visibly and edges turn golden) to evaporate surface moisture and develop nutty flavor before adding the egg mixture.timing3-4 minutes, medium-high heat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Egg Foo Young
Dive into the delicious world of Egg Foo Young, where savory ground beef meets a colorful medley of fresh veggies, all enveloped in fluffy, golden eggs. This delightful stir-fry is perfect over a bed of steaming rice, creating a comforting meal that's both satisfying and easy to whip up. Get ready to savor every bite of this scrumptious classic!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 large onion, diced
🥩Meat & Seafood(2)
- 1 lb ground beef (454 g)
- 2 Tbsp Knorr beef bouillon (30 ml)
🥛Dairy & Eggs(2)
- ⅓ stick butter
- 6 eggs
🫙Pantry Staples(1)
- 2 cups uncooked rice (about 4 cups cooked) (480 ml)
🧂Spices & Seasonings(2)
- Black pepper to taste
- 1 Tbsp garlic powder (15 ml)
🍯Sauces & Condiments(1)
- Soy sauce for servingoptional
📦Other(1)
- 1 large can Veg-All (or mixed vegetables)mixed vegetables
Nutrition (per serving)
Calories
909
Protein
42g
Carbs
90g
Fat
41g
👨🍳 Instructions
- 1
Cook the beef with the onion, garlic powder, beef bouillon, and pepper. Drain.
- 2
Cook your rice (using chicken broth with a little Better Than Bouillon for extra flavor), then lightly fry the cooked rice in butter.
- 3
Stir in the beef mixture, Veg-All, and beaten eggs until the eggs are cooked through.
- 4
Top it with soy sauce and dig in.
💡 Pro Tips
- ✓Beat your 6 eggs for 90-120 seconds until they reach 40% more volume and turn pale, ensuring they incorporate fully into the rice without creating tough, rubbery curds when the hot mixture is added.technique90-120 seconds, 40% volume increase
- ✓Add beaten eggs to the rice mixture off-heat or at 160-170°F (below the 158°F coagulation point for whole eggs), then stir constantly for 2-3 minutes while the residual heat gently sets the proteins, preventing overcooking and scrambling.timing160-170°F, 2-3 minutes constant stirring
- ✓Use a 1:1 ratio of butter to cooked rice (⅓ stick butter per 4 cups rice) for optimal flavor and moisture retention, as the fat coats each grain and prevents starch absorption that would make the final dish gummy.ingredient1:1 butter-to-rice ratio by volume
- ✓Drain your ground beef thoroughly after cooking—press it with a spoon against the pan sides for 30 seconds—because residual moisture (more than 15%) will steam the eggs and prevent them from binding properly to the rice.technique≤15% residual moisture, 30 seconds pressing
- ✓Toast the cooked rice in butter for 3-4 minutes over medium-high heat (until grains separate visibly and edges turn golden) to evaporate surface moisture and develop nutty flavor before adding the egg mixture.timing3-4 minutes, medium-high heat