Char Siu Egg Fuyung Recipe

Prepare char siu

If your char siu is not pre-cooked, roast or pan-sear until cooked through and thinly slice about 8 oz. If pre-cooked, slice into 1/8–1/4-inch pieces.

Make char siu sauce

In a small bowl combine 2 tablespoons hoisin, 1 teaspoon light soy sauce, 1 teaspoon sesame oil. Stir to combine. Mix 1 teaspoon cornstarch with 1 tablespoon water to form a slurry and set aside. These will be used to finish over the finished fuyung.

Trim and slice the onion, scallion whites, mushrooms, and rinse bean sprouts. Heat 1 teaspoon oil in a 10–12-inch skillet or wok over medium-high heat. Add the minced garlic and scallion whites, sauté 20–30 seconds until fragrant. Add sliced onion and mushrooms and cook 2–3 minutes until softened. Add bean sprouts and the sliced char siu, toss for 30–45 seconds just to warm through. Season lightly with 1/4 teaspoon salt. Remove the mixture from the pan and set aside in a bowl.

Crack 6 large eggs into a large bowl. Add 1 teaspoon light soy sauce, 1/2 teaspoon sugar, 1/4 teaspoon white pepper and 3 tablespoons water. Whisk vigorously until fully combined and slightly frothy. Fold the cooled char siu-vegetable mixture into the egg mixture (reserve a few scallion greens for garnish if using) — this helps distribute fillings evenly through the omelet.

Fry the fuyung (omelet)

Heat a 10–12-inch nonstick or well-seasoned skillet over medium-high heat and add 2–3 tablespoons neutral oil. Swirl to coat. When oil is shimmering but not smoking, pour the egg-and-filling mixture into the pan. Use a spatula to spread filling evenly. Reduce heat to medium and cook undisturbed 2–3 minutes until the edges set and bottom is golden brown. Carefully lift edges to check browning. To cook the top without flipping whole (for a large omelet), cover pan with a lid for 1–2 minutes to let steam finish the top, or gently flip the omelet in two halves and cook another 30–60 seconds. The goal is a tender, slightly saucy interior rather than fully dry eggs.

Finish and saucing

While omelet finishes, place the prepared hoisin-soy-sesame sauce in a small saucepan over low heat. Stir in the cornstarch slurry and bring to a gentle simmer until slightly thickened, about 1 minute. Taste and adjust: add a pinch of sugar or a splash of water if too thick. Spoon the warm sauce over the cooked fuyung. Garnish with reserved scallion greens and chopped cilantro if using.

Transfer the char siu egg fuyung to a serving plate. Serve immediately with steamed rice and additional soy or chili sauce on the side.