My Chinese friend showed me this recipe, and we’ve been hooked since!

Prepare the Egg Mixture:
In a large bowl, beat the eggs until well combined.
Stir in the shredded chicken, bean sprouts, green onions, mushrooms, soy sauce, sesame oil, salt, and pepper.
Heat the Oil:
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
Cook the Patties:
Once the oil is hot, ladle about 1/4 cup of the egg mixture into the skillet, spreading it out slightly to form a patty.
Cook until the edges are golden and crispy, about 3-4 minutes.

Carefully flip the patty and cook the other side until golden and the egg is fully set, another 3-4 minutes.
Drain and Serve:
Remove from the skillet and drain on paper towels.
Repeat with the remaining egg mixture.
Serve hot with your choice of sides.
Enjoy the delightful combination of crispy texture and comforting flavors in this classic Egg Foo Young. Perfect for any meal! 🥢🍳✨