Chinese Omelet

Best known as Egg Fooyung, this dish used to be on most Chinese restaurant menus, although I haven’t seen it offered recently. In Mandarin it is called furong dan, or hibiscus or lotus flower eggs. It can be made with egg whites or whole eggs and can contain a variety of ingredients, ranging from ground pork to seafood – I have given a version here that uses the most common Chinese American restaurant ingredients, shrimp and peas – but you can certainly play with what you have on hand, making this a quick what’s-in-the-fridge supper. Be sure to use a well-seasoned skillet or resort to non-stick if you need to.


  • 6 large eggs (do your taste buds, your body, and the environment a favor and look for eggs from pastured chickens)
  • 1/2 lb. shrimp, peeled, deveined, and cut into 1/4″ pieces (see Monterey Bay Aquarium’s Seafood Watch for which variety is most sustainable)
  • 1/2 c. fresh peas, blanched until almost done and shocked, or frozen green peas, rinsed in cold water
  • 3 scallions, minced
  • 1 T light soy sauce
  • 1 T Shaoxing cooking wine or dry sherry
  • salt to taste
  • 2-3 T oil


  1. Beat the eggs, then combine with the remaining ingredients.
  2. Depending on how well your skillet is seasoned, add 1-1.5 T oil, and heat on medium high until it shimmers.
  3. Add the egg mixture and immediately turn the heat to medium low.
  4. Cover the skillet and cook for about 5 m, or until the bottom is golden and the top is starting to set.
  5. Carefully turn the omelet over, adding the remaining oil around the edges of the pan if necessary.
  6. Cover and cook until set throughout.
  7. Slide the omelet onto a cutting board, cut into diamonds, and serve.


If you are substituting other ingredients, you may want to first stirfry them lightly, then pour in the beaten eggs – some items may require a longer cooking time.

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