In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture.

Chinese chefs in the United States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood.

In the Netherlands, which has a local variation on the Chinese Indonesian cuisine, it is known as Foe yong hai, and is usually served with a sweet tomato sauce.

Certain incarnations of the Korean-Chinese dish jjajang bokkeumbap (짜장 볶음밥) are similar; in essence the dish consists of jjajang (a dark brown-black bean and meat sauce) and fried rice, with an optional fried egg or egg-foo-young-like omelet atop the rice.

In Chinese Thai cuisine, this dish is called Khai Chiao Yat Sai (ไข่เจียวยัดไส้),[citation needed] which literally means "stuffed fried egg".