Paleo Ketogenic Diet

Chicken Egg Foo Young Recipe Video | Asian Keto Meals | Easy Recipe Using Simple Ingredients

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Chicken Egg Foo Young Recipe Video | Asian Keto Meals | Easy Recipe Using Simple Ingredients

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This recipe totally took us by surprise. We had never really heard of egg foo young before, but once we first tried it we knew we had to perfect it and bring it to you all! This dish is perfect for keto at under 1g of carbs per large pancake. It has a nice subtle Asian flavor to it and is definitely going to be a staple on our menu going forward!

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  1. Been following you guys for a while, but first time commenting. You both have sincere love, respect and support for each other. Love to see that! I've made egg fu young before starting keto and it was good too, but now I'm going to have to try it again. I made use scallions, mushrooms and bean sprouts (zero net carbs and in classic version). Top with a home made high fat beef gravy and OMG. It makes an awesome breakfast, lunch or dinner!

  2. I adore egg foo yung!  I use a wide, cast iron pan for searing/cooking all proteins and leave any vegetables raw for the added texture (crunch).  Open your mind and step into an Asian market. I prefer to keep my patties simple with shrimp or BBQ pork (yes, you can make your own marinated and roasted pork loin using Keto-friendly ingredients as the red dye is basically food-coloring drops that you'd use every Easter when dyeing your eggs.)  I use quite a bit of oil for that caramelized eggy crunch, too.  For the veggies, I stick with raw mung bean sprouts (the BEST stand-in for "rice" when diced up and you've no fresh cauliflower "rice" but you've got a saucy stir-fry to ladle) and either Napa or regular green cabbage and white onions. 

    The much-needed egg foo yung sauce can be made with Keto-Friendly arrow-root powder, chicken or beef stock with sesame oil and a minced clove of fresh garlic sauce as these pancakes, while tasty and filling, are dry to the palette.  Corn starch has three carbs per tablespoon and if you were good earlier in the day, then you can make the sauce traditionally with a single teaspoon added to a 1/4 of cold water then stirred into a cup of boiling hot chicken broth for that silky, shiny sauce everyone loves. 

    Never be afraid to try new things until you've determined they're not for you through trial, error and tasting. 

    Another favorite is using a thick slice of prime rib steak that's well-marbled with fat, cut 1/2" thick slices and marinate the steak in 1/2 teaspoon of corn starch or arrowroot powder, 2 teaspoons of soy sauce and 1 teaspoon of grated fresh onion and 1/2 teaspoon of grated fresh garlic clove.  Stir to combine and let marinate at room temperature for 10 minutes while you prep the veggies and sauce. 

    Slice up either three stalks of well-washed bok or pak choy stems and leaves (separate both as they cook at different times), 1/2 cup of sliced crimini mushrooms or a can of drained/rinsed baby straw mushrooms, 2 stalks of well-washed celery slice in 1/4 inch diagonal bias, 1/2 a small white onion cut into wide chunks) and finally, a cup of fresh mung bean sprouts.  I tend to use a single large cutting board but you might want separate bowls for the ingredients.  It doesn't really matter as they all go into the pool at the same time.

    In a deep HOT wok or wide, deep HOT cast iron skillet, sear the fatty, succulent steak slices in a tablespoon of coconut oil and remove to a bowl.  Add another tablespoon of coconut oil and when it's shimmering, it's so hot…add the onion, mushrooms, celery and bok choy/pak choy stems, and bean sprouts.   Stir-fry them to quickly sear them for 2 to 3 minutes, adding in a 1/2 cup of HOT chicken broth that you've nuked in the microwave for 4 or 5 minutes, and stir in 1 teaspoon of sesame oil, 2 tablespoons of soy sauce and a few shakes ground, black pepper to-taste.  Add in the chopped green leaves of the bok or pak choy.  Add the seared steak and the juices that accumulated in the bowl, stirring everything vigorously and then, add the cup of HOT chicken or beef broth.  Your final step is to drizzle in a slurry of either 1 teaspoon of corn starch or arrowroot starch dissolved in 1/4 cup of cold water and stir until the mixture has thickened.  Serve over cauliflower rice you've already prepared or diced mung bean sprouts.

    Another, more savory option, just onions and bell pepper chunks instead of the rest of the veggies and a full teaspoon of soy sauce…follow the other steps for a delicious addition to the egg foo yung patties.


  3. Oh yeah, Egg Foo Young is one of my all-time favorite takeout dishes.  Generally I will get the Shrimp or Seafood (Shrimp and Imitation Crab Meat) version, but this looks great.  Thanks for making one of my favorite dishes keto-friendly!  I will probably wait until after the 20 under 20 challenge to make this dish though.

  4. The best part of egg foo young is the brown gravy, at least that how its served around here. Pretty sure the gravy is carb loaded. Any idea how to make a keto brown gravy for this?

  5. I love Egg For Young! My must have ingredients are cabbage, mushrooms, beans sprouts and sesame oil. I also prefer shrimp instead of chicken. I make the gravy and thicken it with a bit of xanthan gum (it is just chicken broth, soy, and sesame oil.

  6. I love egg foo Young…I usually get the shrimp when I do order it…but the chicken looks awesome…you guys are awesome…you make this way too easy to eat this good…keep up the great work…looooooove your videos

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