Beef, Chicken and Pork Omelette

    30 minutes

    This is a wonderful Cantonese dish and a great way to use up leftover chicken, beef and pork. The accompanying sauce is simple and flavourful.

    159 people made this

    Serves: 5 

    • 8 eggs, beaten
    • 1 cup thinly sliced celery
    • 1 cup finely chopped onion
    • 1 cup bean sprouts
    • 1/2 cup diced fresh mushrooms
    • 1/3 cup chopped cooked chicken breast
    • 1/3 cup cooked and crumbled beef mince
    • 1/3 cup chopped cooked pork
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • SAUCE
    • 2 chicken stock cubes
    • 1 1/2 cups (375ml) hot water
    • 1 1/2 teaspoons white sugar
    • 2 tablespoons soy sauce
    • 6 tablespoons cold water
    • 1 1/2 tablespoons cornflour

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
    2. Heat oil in a medium frypan or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
    3. To Make Sauce: Dissolve the stock cubes in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornflour and stir until thick and smooth.

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    Reviews in English (165)


    Fabulous! We loved it. Was quick, easy and delicious. I didn't have any leftover meat, so I bought some "wafer-thin" (1/4 inch) boneless center cut pork chops. Marinated them for a little while in soy sauce, then seared them with a bit of oil. Took only minutes to cook. Chopped them up and proceeded with the egg foo yung recipe. I used an omelet pan with just a splash of oil, cooking one serving at a time. Cooked til golden brown, turned, browned the other side, and then kept them warm on in the oven while I cooked the rest. The patties cook very quickly so it didn't take long. The sauce is simple and perfect for this dish. Was a bit thin, so I added a little more cornstarch to thicken. Sprinkle a bit of chopped green onion on top for garnish. I served this dish with steamed rice, store-bought spring rolls, and Chinese Cabbage Salad II (recipe on this website). A wonderful, satisfying and healthy meal!  -  31 Jan 2006  (Review from Allrecipes USA and Canada)


    I am so glad I found this recipe. The egg foo yung came out exactly like they do at my local place. I added some powdered ginger, I think it gave the recipe some added mppphhh:.) I also used canned bean sprouts. You can make this recipe using canned or fresh ingredients, or a combo of the two. The first time I made this I made them vegetarian because I lacked some of the other ingredients. All the times they have tasted great. The great thing about this recipe is that you can expand on it and make it your own. I have tried shrimp, chicken, and beef egg foo yung. When I placed the batter in the pan, the ingredients beside the egg did stay just in the middle. It wasn't a problem though. I just spread the ingredients. Whether you choose to use the amount of called for ingredients or just veggie, etc., the amount of spices, etc. can stay the same. The sauce was good. It was simple. Same as the egg foo yung, it can be expanded on. Using fresh chicken stock, etc.  -  27 Dec 2004  (Review from Allrecipes USA and Canada)


    Very good! I thought the gravy went along with it well. Instead of chopping up so many vegetables, I just used a can of La Choy Chop Suey vegetables.  -  06 Feb 2003  (Review from Allrecipes USA and Canada)