Craving that cozy Chinese buffet favorite at home? This Chinese Egg Foo Young delivers crispy edges, fluffy centers, and a silky brown gravy that tastes like takeout—only fresher. You’ll whisk together eggs with crunchy veggies and your choice of protein, pan-fry into golden patties, and spoon over savory sauce. It’s weeknight-friendly, budget-smart, and wildly satisfying over steamed rice.

I’ll walk you through the classic version with shrimp and pork, plus easy swaps if you prefer chicken, beef, or vegetarian. We’ll nail the crispness, keep the centers tender, and build a gravy that clings just right. You’ve got this.

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Why This Easy Egg Foo Young Works So Well

Balanced texture: Light, fluffy eggs with crisp, golden edges make every bite pop.
Fast cooking: Small patties cook in minutes, so dinner hits the table quickly.
Foolproof gravy: A simple cornstarch slurry gives a glossy sauce that tastes like your favorite buffet.
Flexible ingredients: Use shrimp, roast pork, chicken, or go veggie—no stress.
Pantry-friendly: Soy sauce, sesame oil, and cornstarch keep flavor big and prep simple.

Ingredients

For the Egg Foo Young Patties

6 large eggs
1 cup raw shrimp, small dice (or bay shrimp), patted dry
1/2 cup char siu (Chinese BBQ pork) or cooked pork, finely chopped (optional—swap with chicken or leave out for vegetarian)
1 cup bean sprouts
1/2 cup finely sliced green onions
1/2 cup shredded cabbage or Napa cabbage
1/3 cup finely diced bell pepper
1/3 cup finely diced white or yellow onion
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper (or black pepper)
1 teaspoon sugar
2 tablespoons cornstarch
Neutral oil for frying (canola, peanut, or vegetable)

For the Brown Gravy

2 cups low-sodium chicken broth (or vegetable broth)
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional but recommended)
1 teaspoon sugar
1/4 teaspoon white pepper
2 teaspoons sesame oil
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

To Serve

Steamed jasmine rice
Sliced green onions
Toasted sesame seeds (optional)

How to Make Egg Foo Young with Takeout-Style Gravy

1) Prep the Mix-Ins

Dry the protein well. Pat shrimp and pork dry so the patties crisp instead of steam.
Slice thin and small. Keep veggies in small pieces for quick, even cooking.

2) Build the Egg Base

Whisk eggs in a large bowl until smooth and slightly frothy.
Add soy sauce, sesame oil, white pepper, sugar, and cornstarch. Whisk until no lumps remain. Cornstarch keeps the patties tender and cohesive.
Fold in shrimp, pork (if using), bean sprouts, green onions, cabbage, bell pepper, and onion. The mixture should look loaded but still pourable.

3) Cook the Patties

Heat a large nonstick skillet over medium to medium-high heat. Add 2 to 3 tablespoons of neutral oil.
Stir the egg mixture, then ladle about 1/3 cup into the hot pan for each patty. Don’t crowd; cook in batches.
Cook 2 to 3 minutes until edges set and the underside turns deep golden. Flip carefully and cook 1 to 2 minutes more. Look for crisp edges and a just-set center.
Transfer to a wire rack over a sheet pan to keep them crisp while you finish the batch. Add a bit more oil between batches if needed.

4) Make the Gravy

In a small saucepan, combine broth, soy sauce, oyster sauce, sugar, and white pepper. Bring to a simmer.
Stir the cornstarch slurry, then whisk it into the simmering sauce. Cook 30 to 60 seconds until glossy and thick enough to coat a spoon.
Turn off the heat and stir in sesame oil for aroma.

5) Serve

Place patties over warm rice.
Spoon over gravy generously.
Top with sliced green onions and a sprinkle of sesame seeds.

How to Store Leftover Egg Foo Young

Refrigerate: Cool patties completely, then store in an airtight container for up to 3 days. Keep gravy separate.
Freeze: Wrap patties individually and freeze up to 2 months. Freeze gravy in a separate container.
Reheat: Warm patties in a 375°F (190°C) oven or air fryer for 6 to 8 minutes until crisp and hot. Reheat gravy on the stove, thin with a splash of water if too thick.

Benefits of Making Egg Foo Young at Home

Control the oil and salt: You decide how rich or light you want it.
Customize the fillings: Shrimp, pork, chicken, tofu—use what you love or what you have.
Budget-friendly: A dozen eggs and a few veggies feed a crowd without takeout prices.
Meal-prep friendly: Batch-cook patties and stash the gravy for quick dinners.
Consistent results: Crisp edges and silky sauce every time with simple technique.

Common Mistakes to Avoid

Overloading with moisture: Wet shrimp or veggies make soggy patties. Pat everything dry.
Low heat: Lukewarm oil won’t crisp the edges. Preheat the pan properly.
Thick, gluey gravy: Measure the cornstarch and simmer just until glossy. If it thickens too much, whisk in broth a little at a time.
Oversized patties: Keep them small so they cook through without burning.
Skipping the rack: Draining patties on paper towels softens them. A wire rack preserves crunch.

Easy Variations to Try

Classic shrimp only: Use 1 1/2 cups chopped shrimp and skip other proteins.
Chicken and mushroom: Swap pork for finely diced cooked chicken and add 1/2 cup chopped mushrooms.
Beef and broccoli: Use thinly sliced cooked beef and finely chopped blanched broccoli.
Vegetarian: Add 1 cup diced extra-firm tofu (pressed and patted dry) with extra veggies.
Spicy garlic: Add 1 to 2 teaspoons chili-garlic sauce to the gravy and a grated garlic clove to the egg mix.
Gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce.

FAQ

Can I bake Egg Foo Young instead of frying?

Pan-frying gives the signature crisp edges. If you need a lighter approach, air-fry spoonfuls on a lightly oiled basket at 375°F (190°C) for 6 to 8 minutes, flipping once. The texture stays close to the original.

What’s the best oil for frying?

Use a neutral, high-heat oil like canola, peanut, or vegetable oil. Sesame oil burns easily—save it for seasoning.

Do I need bean sprouts?

No, but they add hallmark crunch. Swap with finely shredded cabbage or julienned carrots if needed.

How do I keep the patties from falling apart?

Use the cornstarch in the egg mixture, keep patties small, and wait for a solid golden crust before flipping.

Can I make the gravy ahead?

Yes. Make it up to 3 days ahead and refrigerate. Reheat gently and thin with broth if it tightens.

What should I serve with Egg Foo Young?

Steamed jasmine rice, fried rice, or stir-fried greens like bok choy or snow peas pair perfectly.

Conclusion

Egg Foo Young brings all the Chinese buffet nostalgia with none of the mystery. You’ll crisp up golden patties, whisk a fast glossy gravy, and serve it hot over rice for a dinner that everyone asks for again. Keep the steps simple, swap in your favorite fillings, and enjoy that first crunchy, saucy bite—pure comfort on a plate.

Chinese Egg Foo Young Recipe | Easy Chinese Buffet Style Dinner

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Ingredients

Instructions

Dry the protein well. Pat shrimp and pork dry so the patties crisp instead of steam.
Slice thin and small. Keep veggies in small pieces for quick, even cooking.
Whisk eggs in a large bowl until smooth and slightly frothy.
Add soy sauce, sesame oil, white pepper, sugar, and cornstarch. Whisk until no lumps remain. Cornstarch keeps the patties tender and cohesive.
Fold in shrimp, pork (if using), bean sprouts, green onions, cabbage, bell pepper, and onion. The mixture should look loaded but still pourable.
Heat a large nonstick skillet over medium to medium-high heat. Add 2 to 3 tablespoons of neutral oil.
Stir the egg mixture, then ladle about 1/3 cup into the hot pan for each patty. Don’t crowd; cook in batches.
Cook 2 to 3 minutes until edges set and the underside turns deep golden. Flip carefully and cook 1 to 2 minutes more. Look for crisp edges and a just-set center.
Transfer to a wire rack over a sheet pan to keep them crisp while you finish the batch. Add a bit more oil between batches if needed.
In a small saucepan, combine broth, soy sauce, oyster sauce, sugar, and white pepper. Bring to a simmer.
Stir the cornstarch slurry, then whisk it into the simmering sauce. Cook 30 to 60 seconds until glossy and thick enough to coat a spoon.
Turn off the heat and stir in sesame oil for aroma.
Place patties over warm rice.
Spoon over gravy generously.
Top with sliced green onions and a sprinkle of sesame seeds.

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