Egg foo young is a dish found in Chinese-American, Chinese-Indonesian, and British Chinese restaurant cuisines, made with a savory omelette of beaten eggs and a variety of ingredients such as vegetables, meat (typically pork, chicken, or shrimp), and sometimes bean sprouts. The mixture is pan-fried until the eggs are set and slightly crispy on the edges, forming a thick, round patty. It is commonly served with a brown gravy, which is poured over the omelette before serving.
Egg foo young is a staple in Chinese-American cuisine, often featured in Chinese restaurants across the United States as an example of fusion cuisine that blends Chinese cooking techniques with Western dining expectations.