Keto Egg Foo Young is an Asian dish that's low-carb, gluten-free, high-protein, and delicious.
Asian-style chicken, vegetable, and egg patties with a crisp exterior and a fluffy center smothered in savory gravy.
This fusion of Chinese and Western cuisine will satisfy your cravings without adding extra carbs.
A low-carb Egg Foo Young dish that is a healthier alternative to the traditional version.
History of Egg Foo Young
Egg Foo Young originates from the southern Chinese province of Guangdong, also known as Canton.
Most versions of egg foo young today are a hybrid of Cantonese, the United States, and Asia.
Translating as "Hibiscus egg," this entree features beaten eggs and is commonly made with various vegetables and meats. In the US, it is often covered in gravy or sauce.
This recipe is inspired by my Keto Sweet and Sour Pork entree on this site.
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Ingredients
For the Gravy
- 1 cup Beef Broth
- One teaspoon of Tamari Sauce or coconut aminos
- One tablespoon Butter, softened
- ½ teaspoon Xanthan Gum or ½ tablespoon arrowroot powder
For the Egg Patties:
- One tablespoon of Avocado Oil
- ½ cup (4 ounces) Shredded or Chopped Cooked Rotisserie Chicken
- 1 ½ cups Chopped Broccoli Florets
- ¼ cup Chopped Scallions, with extra for garnish
- Four large Eggs
- ½ teaspoon Tamari Sauce or Coconut Aminos
- ½ teaspoon Garlic Powder
- Salt and Black Pepper to taste
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
In a small bowl, mash the xanthan gum or arrowroot powder with a fork into the softened butter. Set aside.
Place 1 cup beef broth, one teaspoon of tamari sauce, or coconut aminos in a small saucepan. Whisk them together over medium-high heat.
Add the xanthan gum butter or arrow root butter, whisk, and melt until boiling and thickening.
Cover with a lid to keep warm and set aside.
Bring a large skillet over medium heat and add one tablespoon of avocado oil.
Add 4 ounces of cooked chicken breast, 1 ½ cups of broccoli florets, and ¼ cup of scallions to the skillet.
Cook until the vegetables begin to soften for 4 minutes.
Remove from heat and let it cool slightly.
While the chicken mixture cools down, whisk the four whole large eggs in a medium-sized bowl.
Combine the chicken veggie mixture with the eggs, stirring in ½ teaspoon tamari sauce or coconut aminos and ½ teaspoon garlic powder.
Season with salt and pepper to taste.
Lightly spray or oil the inside of the large skillet and heat it over medium-high heat.
Using a ⅓ cup measuring cup, scoop out the egg and chicken mixture into the center of the skillet, pressing it down to form a pancake shape.
Cook for one minute.
Flip and cook the other side for another minute.
Place the keto egg foo patties onto plates.
Stir the gravy and pour it over each patty.
If desired, garnish with extra chopped scallions and serve
Substitutions
- Broccoli - instead of broccoli, you can use mung bean sprouts for a more authentic Asian texture.
Storage
Store the cooked egg patties and gravy in separate covered containers in the fridge for up to three days.
This recipe doesn't stand up well to freezing.
📖 Printable Recipe Card
Keto Egg Foo Young
Ingredients
For the Gravy:
- 1 cup Beef Broth
- 1 teaspoon Tamari Sauce or coconut aminos
- 1 tablespoon Butter softened
- ½ teaspoon Xanthan Gum or ½ tablespoon arrowroot powder
For the Egg Patties:
- 1 tablespoon Avocado Oil
- ½ cup 4 ounces Shredded or Chopped Cooked Rotisserie Chicken
- 1 ½ cups Chopped Broccoli Florets
- ¼ cup Chopped Scallions with extra for garnish
- 4 large Eggs
- ½ teaspoon Tamari Sauce or Coconut Aminos
- ½ teaspoon Garlic Powder
- Salt and Black Pepper to taste
Instructions
- Mash the xanthan gum or arrowroot powder with a fork into the softened butter in a small bowl. Set aside.
- Place 1 cup beef broth, one teaspoon of tamari sauce, or coconut aminos in a small saucepan. Whisk them together over medium-high heat.
- Add the xanthan-gum-butter or arrow root-butter, whisk, and melt in until boiling and thickening. Cover with lid to keep warm and set aside.
- Bring a large skillet over medium heat and add one tablespoon of avocado oil.
- Add 4 ounces of cooked chicken breast, 1 ½ cups of broccoli florets, and ¼ cup of scallions to the skillet. Cook until the vegetables begin to soften for 4 minutes. Remove from heat and let it cool slightly.
- While the chicken mixture cools down, whisk the four whole large eggs in a medium-sized bowl.
- Combine the chicken veggie mixture with the eggs, stirring in ½ teaspoon tamari sauce or coconut aminos and ½ teaspoon garlic powder-season with salt and pepper to taste.
- Lightly spray or oil the inside of the large skillet and heat it over medium-high heat.
- Using a ⅓ cup measuring cup, scoop out the egg and chicken mixture into the center of the skillet, pressing it down to form a pancake shape. Cook for one minute and flip. Cook for another minute.
- Place the keto egg foo patties onto plates, stir the gravy, and pour it over each patty. If desired, garnish with extra chopped scallions and serve.
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Notes
Nutrition
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