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Easy Egg Foo Young and Gravy Recipe

This Easy Egg Foo Young and Gravy Recipe is a quick, savory delight with fluffy egg pancakes and rich umami gravy—perfect for any cozy meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Chinese-American
Keyword: Chicken, Easy, Egg Foo Young, Gravy, Quick, Shrimp
Servings: 4 servings

Ingredients

  • 6 large eggs
  • 1/2 cup cooked chicken or shrimp
  • 1/2 cup celery thinly sliced
  • 1/2 cup mushrooms thinly sliced
  • 1/2 cup green onions (whites only) thinly sliced
  • 1/4 cup green onion tops (greens only) thinly sliced, for garnish
  • 1/4 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • 1/2 cup chicken stock
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 1/2 teaspoons cornstarch
  • 4 teaspoons water to mix with cornstarch
  • vegetable oil for frying

Instructions

Prepare the Ingredients

  • Gather all ingredients. Chop cooked chicken or shrimp into bite-sized pieces. Slice celery, mushrooms, and green onions as directed.

Make Egg Mixture

  • In a large mixing bowl, crack the 6 large eggs and whisk until well beaten and fluffy.
  • Add cooked chicken or shrimp, sliced celery, mushrooms, and white parts of green onions to the eggs. Gently fold until evenly mixed.

Cook Egg Foo Young

  • Heat a non-stick skillet over medium heat and add enough vegetable oil to coat the bottom. Heat until shimmering but not smoking.
  • Pour a ladleful of egg mixture into skillet, forming a round pancake. Cook 3-4 minutes until edges set and bottom is golden brown. Flip and cook 2-3 more minutes. Repeat with remaining mixture, adding oil as needed.

Make the Gravy

  • In a small saucepan, combine chicken stock, oyster sauce, sugar, and soy sauce. Heat over medium until simmering.
  • In a separate bowl, mix cornstarch with water to create slurry. Slowly stir slurry into simmering gravy until thickened, about 1-2 minutes.

Serve

  • Plate the cooked egg foo young pancakes and drizzle warm gravy over the top. Garnish with green onion tops.

Equipment

  • Mixing Bowl
  • Non-stick Skillet
  • Spatula
  • Small Saucepan

Notes

  • Substitute tofu for chicken or shrimp for a vegetarian version.
  • Try zucchini or bell peppers instead of celery or mushrooms for varied texture.
  • Store leftovers in an airtight container in the refrigerator up to 3 days; reheat pancakes in a skillet and gravy separately.