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.
