Classic Shrimp Egg Foo Young With Brown Gravy

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, about 8 patties
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Quick Ingredients

Rice: 1 1/2 cups jasmine rice, 2 cups water, and 1/4 teaspoon kosher salt
Egg Patties: 8 large eggs, 8 ounces shrimp, 1 1/2 cups bean sprouts, 4 ounces mushrooms, 1/2 cup onion, 4 scallions, 1 tablespoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon white pepper, 1/4 teaspoon kosher salt, and 5 tablespoons neutral oil
Brown Gravy: 2 cups low-sodium chicken stock, 2 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 1/4 teaspoon white pepper, 2 tablespoons cornstarch, and 3 tablespoons cold water

Do This

1. Simmer the rinsed rice with the water and salt for 15 minutes; remove it from the heat and rest, covered, for 10 minutes.
2. Simmer the stock, soy sauces, oyster sauce, wine, sugar, and pepper; whisk in the cornstarch slurry and cook until glossy.
3. Sauté the onion and mushrooms in 1 tablespoon oil, add the shrimp, and briefly wilt the bean sprouts. Cool for 5 minutes.
4. Whisk the eggs until foamy, then stir in the cooked filling, 3 sliced scallions, soy sauce, sesame oil, salt, and white pepper.
5. Fry two patties at a time in 1 tablespoon oil at about 350°F for 2 1/2 to 3 minutes per side, making 8 patties total.
6. Serve two patties over steamed rice, spoon over the hot brown gravy, and garnish with the remaining scallion.

Why You’ll Love This Recipe

Fluffy, golden egg patties are packed with tender shrimp and crisp vegetables.
The glossy brown gravy is deeply savory and easy to make in one saucepan.
Cooking the filling first prevents watery patties and ensures the shrimp cook evenly.
It makes a complete, comforting meal when served over freshly steamed rice.

Grocery List

Produce: 1 package fresh bean sprouts, 4 ounces cremini or white button mushrooms, 1 small yellow onion, and 1 bunch scallions
Dairy: 8 large eggs
Seafood: 8 ounces peeled and deveined medium shrimp
Pantry: Jasmine rice, kosher salt, low-sodium chicken stock, low-sodium soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, toasted sesame oil, granulated sugar, ground white pepper, cornstarch, and neutral cooking oil

Full Ingredients

For the Steamed Rice

1 1/2 cups uncooked jasmine rice
2 cups water
1/4 teaspoon kosher salt

For the Egg Foo Young Patties

8 large eggs
8 ounces medium shrimp, peeled, deveined, tails removed, and cut into 1/2-inch pieces
1 1/2 cups fresh bean sprouts, rinsed and thoroughly dried
4 ounces cremini or white button mushrooms, thinly sliced
1/2 cup finely diced yellow onion
3 scallions, thinly sliced
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper
1/4 teaspoon kosher salt
5 tablespoons canola, avocado, peanut, or other neutral cooking oil, divided

For the Savory Brown Gravy

2 cups low-sodium chicken stock
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 teaspoon dark soy sauce
1 teaspoon granulated sugar
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
3 tablespoons cold water

For Serving

1 scallion, thinly sliced
Prepared steamed jasmine rice

Classic Shrimp Egg Foo Young With Brown Gravy – Closeup

Step-by-Step Instructions

Step 1: Cook the steamed rice

Place the jasmine rice in a fine-mesh strainer and rinse it under cold running water for 1 to 2 minutes, or until the water runs mostly clear. Drain well. Combine the rice, 2 cups water, and 1/4 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook without lifting the lid for 15 minutes. Remove the saucepan from the heat and let the rice rest, still covered, for 10 minutes. Fluff gently with a fork before serving.

Step 2: Make the savory brown gravy

While the rice cooks, combine the chicken stock, 2 tablespoons low-sodium soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sugar, and 1/4 teaspoon white pepper in a medium saucepan. Bring the mixture to a gentle simmer over medium heat. In a small bowl, whisk together the cornstarch and 3 tablespoons cold water until completely smooth.

Slowly pour the slurry into the simmering stock while whisking continuously. Cook for 1 to 2 minutes, stirring frequently, until the gravy is glossy and thick enough to coat the back of a spoon. Reduce the heat to low and keep warm. If it becomes too thick while standing, whisk in 1 to 2 tablespoons of warm chicken stock or water.

Step 3: Prepare the shrimp and vegetables

Pat the shrimp and bean sprouts thoroughly dry with paper towels. Heat 1 tablespoon of the neutral oil in a 12-inch nonstick or well-seasoned skillet over medium-high heat, approximately 375°F. Add the diced onion and sliced mushrooms. Cook for 3 minutes, stirring frequently, until the onion softens and the mushrooms release most of their moisture.

Add the chopped shrimp and cook for 1 to 2 minutes, just until the edges turn pink but the centers are not yet fully opaque. Add the bean sprouts and cook for 30 seconds, tossing constantly. Transfer the filling to a wide plate or shallow bowl and let it cool for 5 minutes. Cooling it briefly keeps the hot filling from setting the eggs before the patties reach the skillet.

Step 4: Mix the egg batter

Crack the eggs into a large mixing bowl. Add 1 tablespoon low-sodium soy sauce, the toasted sesame oil, 1/4 teaspoon white pepper, and 1/4 teaspoon kosher salt. Whisk vigorously for about 45 seconds, until the whites and yolks are fully blended and the mixture looks lightly foamy. The incorporated air helps produce tender, fluffy patties.

Add the cooled shrimp and vegetable filling along with the 3 sliced scallions. Fold gently until everything is evenly distributed. Stir the mixture again before scooping each batch so the shrimp and vegetables do not settle at the bottom.

Step 5: Pan-fry the egg patties

For easier batch cooking, preheat the oven to 200°F and place a wire rack over a rimmed baking sheet. Wipe out the skillet used for the filling, then heat it over medium heat. Add 1 tablespoon neutral oil and allow it to heat until shimmering, approximately 350°F.

Stir the egg mixture, then scoop two generous 2/3-cup portions into separate areas of the skillet. Use the edge of a spatula to guide each portion into a round patty about 4 inches across. Cook for 2 1/2 to 3 minutes without pressing down, until the edges are set and the bottoms are deeply golden. Carefully turn each patty with a wide spatula and cook for another 2 to 3 minutes. The centers should be set and reach an internal temperature of at least 160°F.

Transfer the cooked patties to the prepared wire rack and keep warm in the 200°F oven. Repeat with the remaining egg mixture in three more batches, adding 1 tablespoon oil to the skillet before each batch. You should have about 8 large patties.

Step 6: Plate and serve

Divide the warm jasmine rice among four shallow bowls or plates. Place two egg foo young patties over each portion of rice. Stir the warm gravy, then spoon it generously over the patties, allowing some to run onto the rice. Garnish with the remaining sliced scallion and serve immediately while the patties are hot and their edges are still lightly crisp.

Pro Tips

Dry the vegetables well: Excess water from bean sprouts or mushrooms can make the egg mixture thin and prevent proper browning.
Cool the filling briefly: Adding piping-hot vegetables and shrimp directly to the eggs can create small scrambled pieces before frying.
Keep the oil near 350°F: Oil that is too cool makes greasy patties, while overly hot oil browns the exterior before the center sets.
Stir before every scoop: Shrimp and vegetables naturally sink, so a quick stir ensures every patty has an even amount of filling.
Do not press the patties: Pressing with the spatula pushes out moisture and air, making the egg foo young flatter and firmer.

Variations

Chicken Egg Foo Young: Replace the shrimp with 8 ounces finely diced boneless, skinless chicken. Cook the chicken with the onion and mushrooms until it reaches 165°F before adding it to the eggs.
Vegetarian Egg Foo Young: Omit the shrimp, increase the mushrooms to 8 ounces, use vegetable stock, and replace the oyster sauce with an equal amount of vegetarian mushroom stir-fry sauce.
Gluten-Free Version: Use certified gluten-free tamari in place of both soy sauces, and confirm that the oyster sauce, chicken stock, Shaoxing wine, and cornstarch are certified gluten-free.

Storage & Make-Ahead

Cool leftovers within 2 hours and refrigerate the patties, gravy, and rice in separate airtight containers for up to 3 days. Reheat the patties on a baking sheet in a 350°F oven for 8 to 10 minutes, or until they reach 165°F. Warm the gravy over low heat, whisking in 1 to 2 tablespoons of water or stock if it has thickened. Sprinkle 1 tablespoon water over each serving of rice, cover, and microwave until steaming hot. The gravy can be prepared up to 2 days in advance, and the vegetables can be chopped and refrigerated separately for up to 1 day. Cooked patties and gravy can be frozen separately for up to 2 months, although the bean sprouts will soften slightly after thawing.

Nutrition (per serving)