Tot Egg Foo Young

Tot Foo Young

I am having trouble breaking up with tater tots. Not that we need to completely sever this relationship, I just feel like I need some space ok? But no matter what happens I keep coming back.

I never grew up eating egg foo young which is surprising because my family got Chinese takeout all the time, (Shoutout to Wong Wok) but we were more of a general gau family. So now when Georgina and I get Chinese food we have to basically order the whole menu.

As I was acquainting myself with egg foo young I realized they could be benefited by the addition of tater tots (which really, what couldn’t?) so I made it happen.

Mushroom, bean sprouts, carrot, celery, scallion.

Cook that mixture for a few minutes just to soften.

Mix in the thawed tots.

Then add the egg.

Cook them in a hot frying pan for a few minutes per side.

Place on a drying rack while you finish the remaining batches. You can put this into a warm oven as you finish up so they all stay hot.

Smother these things in the sauce.

So good. Egg foo young is so much better fresh and it’s easy to make too!

The tots add a bit of crispy action to these egg foo young and the sauce is so savory with just a little tang.

Tot Foo Young

A classic egg foo young with tater tots mixed in! Egg foo young is so easy and delicious to make at home and it's great with tots.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings


  • 1 cup chopped baby bella mushrooms
  • 1 cup chopped bean sprouts
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 bunch chopped scallions
  • 15 tater tots thawed
  • 5 eggs
  • 1.5 cups veggie stock
  • 2 tablespoons soy sauce
  • 1/4 cup Thai chili paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • cornstarch


  • Put the mushrooms, bean sprouts, carrots, celery, and scallions into preheated frying pan with some oil. Cook on high for 5 minutes until softened. Remove to a bowl.
  • Add the tots and mix well until the tots are all broken up and incorporated.
  • Whisk the eggs together and add most of them, stir well and add more eggs if needed. You want it to be pretty eggy but not fully drowning in egg.
  • Meanwhile, heat up the stock, soy sauce, chili paste, rice vinegar, and honey. Mix a tablespoon of cornstarch with a few splashes of cold water to form a paste. Add to the simmering sauce and whisk. Check for thickness and repeat with more cornstarch until the sauce is the desired thickness.
  • Cook the egg foo young in a well oiled hot frying pan by scooping out about a half cup worth at a time into the pan. Cook a few minutes per side and remove on to a rack when done. If doing many batches you can put the rack into a warm oven while you finish.
  • Serve the egg foo young on a plate and smother in the sauce.

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