Shrimp and Chicken Egg Foo Yung

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 115.8
  • Total Fat: 6.4 g
  • Cholesterol: 193.0 mg
  • Sodium: 739.6 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 9.4 g

View full nutritional breakdown of Shrimp and Chicken Egg Foo Yung calories by ingredient
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Submitted by:


quick and easy yumminess! quick and easy yumminess!
Number of Servings: 7


    5 frozen shrimp, thawed
    2 oz chicken breast, chopped
    1/4 cup chopped onion
    2 cans chop suey vegetables, drained
    6 eggs, beaten
    2 TBSP sesame oil
    1 TBSP soy sauce
    1/2 tsp garlic powder
    1/4 tsp salt
    1/8 tsp black pepper

    1 cup beef broth
    2 TBSP soy sauce
    2 TBSP oyster sauce
    1 tsp sesame oil
    fresh gound pepper
    1 tsp splenda
    1/2 TBSP cornstarch disolved in 2 TBSP water


Cook chicken with onions until chicken is done. Add shrimp when chicken is done. Add drained vegetables and stir to combine. Mix egg with spices, oil, and soy sauce. Add meat and vegetable mixture to eggs and stir well. Heat a large skillet with a small amount of oil (I used my big skillet and 1 TBSP oil. When hot, use a ladle to add egg/veg mixture. You may need to smooth the vegetable out a little. Cook until eggs are set (about 3 minutes), flip and cook on the other side. Place on a plate lined with paper towles to help drain.

You should get 7 decent sized "patties" out of this mix

make gravy:
add everything but cornstarch to small pan. Mix cornstarch with water. Bring broth to a boil, whisk in cornstarch mix. Continue to cook until thickened.

Pour over egg patty and eat.

This is what I come up with for nutritional values. Please feel free to double check my math!

Figured for 7 patties and sauce
1 serv = 1 patty and sauce
per serving 100 calories, 5g carbs (mostly from the vegetables), 9g protein

Number of Servings: 7

Recipe submitted by SparkPeople user UR2FUNNY.

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