Better Than Takeout: Easy Gluten-Free Egg Foo Yung with Gravy

Celiac.com 12/20/2025 - Egg Foo Yung is a classic Chinese-American dish that first gained popularity in the mid-20th century as part of the rise of neighborhood chop suey houses across the United States. Inspired by Chinese omelets, it was adapted to Western tastes by adding ingredients like bean sprouts, onions, mushrooms, and savory brown gravy. Traditionally, the dish was thickened with wheat-based flour or soy sauce, which made it off-limits for those following a gluten-free diet.

This gluten-free version keeps all the rich, comforting flavors and the crispy edges that make Egg Foo Yung a takeout favorite—without any gluten. By using gluten-free tamari and cornstarch, this recipe preserves the signature texture and golden color while remaining safe for anyone with celiac disease or gluten sensitivity. Served with a velvety homemade gravy, this dish bridges history and health in one satisfying plate.

Ingredients

For the Omelets

• 5 large eggs
• 1 cup fresh bean sprouts
• ½ cup finely chopped mushrooms
• ¼ cup diced green onions
• ¼ cup shredded carrots
• ¼ cup cooked chicken, shrimp, or tofu (optional)
• 1 teaspoon gluten-free tamari or coconut aminos
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• 2 tablespoons neutral oil for frying (such as avocado or light olive oil)

For the Gluten-Free Gravy

• 1 cup low-sodium chicken or vegetable broth
• 1 tablespoon gluten-free tamari
• ½ teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• ¼ teaspoon garlic powder
• ¼ teaspoon ground ginger

Instructions

1. In a large bowl, whisk the eggs until well combined. Add the bean sprouts, mushrooms, green onions, carrots, tamari, salt, pepper, and optional protein. Stir until all ingredients are evenly coated with egg.
2. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Pour about ½ cup of the egg mixture into the pan for each omelet. Cook for 2 to 3 minutes, or until the bottom is golden and the edges begin to crisp.
3. Flip carefully with a wide spatula and cook another 2 minutes, pressing gently to ensure even cooking. Transfer to a plate and keep warm while repeating with the remaining mixture, adding more oil as needed.
4. For the gravy, combine the broth, tamari, sesame oil, rice vinegar, garlic powder, and ginger in a small saucepan. Bring to a gentle simmer over medium heat.
5. Stir the cornstarch-water slurry into the simmering liquid and cook, whisking constantly, until the sauce thickens to a smooth, glossy consistency—about 1 to 2 minutes. Taste and adjust seasoning as desired.
6. Serve each omelet topped with a spoonful of hot gravy and sprinkle with extra green onions for garnish.

Serving Suggestions

Celiac.com Sponsor (A12):
Enjoy this gluten-free Egg Foo Yung as a hearty breakfast, a quick weeknight dinner, or a creative brunch dish. It pairs beautifully with steamed jasmine rice or a side of stir-fried vegetables. For a vegetarian version, simply use tofu and vegetable broth.

Conclusion

This Gluten-Free Egg Foo Yung celebrates the fusion of traditional Chinese cooking and modern gluten-free living. It honors the dish’s rich history while providing a version that anyone can enjoy safely and deliciously. Lightly crisp on the outside, fluffy inside, and wrapped in savory gravy, it’s proof that classic comfort food can thrive in the gluten-free kitchen without compromise.