Easy Egg Foo Young and Gravy Recipe

I’ll never forget the night I discovered how simple it is to make restaurant-quality Egg Foo Young at home. After a long workday, I was craving Chinese takeout but didn’t want to wait for delivery or spend the extra money. Looking through my refrigerator, I spotted eggs, leftover chicken, and various vegetables that needed to be used up. On a whim, I decided to try recreating the Egg Foo Young I regularly ordered.

o my amazement, the result wasn’t just good—it was better than my usual takeout! The eggs were fluffier, the vegetables fresher, and I could control exactly what went into my meal. That impromptu experiment has turned into one of my favorite weeknight dinners, perfect for using up leftovers while still feeling like I’m treating myself to something special.

What Makes This Egg Foo Young Recipe Special

Unlike many restaurant versions that can be greasy or heavy, this homemade Egg Foo Young strikes the perfect balance between hearty and light. The eggs create a fluffy, protein-rich base, while the vegetables add freshness and texture. What really elevates this dish is the rich, umami-packed gravy that transforms these savory egg patties into a complete meal.

The beauty of this recipe lies in its versatility. You can customize it based on whatever vegetables or proteins you have on hand—making it the perfect “clean out the refrigerator” meal that never feels like you’re just using up leftovers. Plus, it comes together in under 30 minutes, making it faster than waiting for delivery and much easier on your wallet.

Equipment Needed

• Large mixing bowl
• Whisk
• Small saucepan for gravy
• Wok or large non-stick skillet
• Measuring cups and spoons
• Spatula for flipping
• Small bowl for cornstarch slurry
• Knife and cutting board for chopping vegetables

Ingredients and Their Purpose

For the Gravy:

• Chicken stock – Forms the flavorful liquid base of the gravy while adding savory depth
• Oyster sauce – Provides rich umami flavor and slight sweetness that gives the gravy its distinctive Chinese restaurant taste
• Sugar – Balances the savory elements with a touch of sweetness for complexity
• Soy sauce – Adds saltiness and depth of flavor while contributing a rich brown color
• Cornstarch – Acts as a thickening agent to create the perfect gravy consistency
• Water – Used to make the cornstarch slurry for easy incorporation into the gravy

For the Egg Foo Young:

• Vegetable oil – Creates the proper cooking surface for achieving golden-brown egg patties
• Eggs – Serve as the main binding ingredient and provide protein and structure to the dish
• Cooked chicken or shrimp – Adds substantial protein and makes the dish more filling
• Celery – Provides a crisp texture and subtle flavor that complements the eggs
• Mushrooms – contribute earthy flavor and meaty texture while absorbing the sauce beautifully
• Green onions – Add aromatic freshness and color both in the mixture and as garnish
• Sesame oil – Imparts a distinctive nutty aroma and flavor that’s essential for authentic taste
• Light soy sauce – Seasons the egg mixture and adds savory depth

Customization Options

Vegetable Variations

Mix and match vegetables to use what you have on hand or to suit your taste preferences:

• Bean sprouts – Add a signature crunch and authentic touch
• Cabbage – Shredded thinly, adds volume and subtle sweetness
• Carrots – Julienned or grated, provide color and natural sweetness
• Water chestnuts – Deliver unique texture and mild flavor
• Snow peas – Sliced thinly, contribute freshness and crunch
• Bell peppers – Diced small, add color and slight sweetness
• Bok choy – Chopped finely, incorporates authentic Chinese flavor

Protein Options

Experiment with different proteins or combinations:

• Chinese BBQ pork (char siu) – Adds sweet and savory flavor
• Ham – Provides saltiness and familiar flavor
• Cooked ground pork – It offers hearty texture and savory notes
• Crab meat – Creates a luxurious version with delicate flavor
• Tofu – Makes a vegetarian-friendly option when diced and pre-cooked
• Roast duck – Brings rich flavor for a gourmet variation

How to Make Egg Foo Young with Gravy

Preparing the Gravy

1. Combine sauce ingredients: In a small saucepan, mix 1 cup chicken stock, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 1 tablespoon soy sauce. Place over medium heat.
2. Heat the mixture: Bring the sauce mixture to a gentle simmer, stirring occasionally until the sugar is fully dissolved and the flavors begin to meld.
3. Prepare the thickener: In a small bowl, create a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
4. Thicken the gravy: While whisking the simmering sauce, slowly pour in the cornstarch slurry. Continue whisking until the sauce thickens to a gravy consistency, about 1-2 minutes. If it becomes too thick, add a bit more chicken stock; if too thin, mix a little more cornstarch with water and add gradually.
5. Keep warm: Reduce heat to low to keep gravy warm while preparing the egg patties, or set aside and reheat when ready to serve.

Making the Egg Foo Young Patties

7. Beat the eggs: In a large bowl, whisk 6 eggs until well beaten and slightly frothy.
8. Add the filling ingredients: To the beaten eggs, add 1 cup diced cooked chicken (or shrimp), ½ cup finely diced celery, ½ cup chopped mushrooms, 3 tablespoons sliced green onion whites (reserve the green parts for garnish), 1 teaspoon light soy sauce, and ½ teaspoon sesame oil. Stir until well combined.
9. Heat the pan: Place a wok or large non-stick skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat the bottom and sides of the pan.
10. Cook the patties: When the oil is hot but not smoking, ladle about ½ cup of the egg mixture into the pan to form a patty. The edges should bubble immediately. If cooking multiple patties at once, leave space between them.
11. Shape and flip: As the bottom sets, gently push any runny egg to the edges of the patty to maintain a circular shape. Cook for about 2 minutes until golden brown on the bottom, then carefully flip using a spatula. F
12. inish cooking: Cook for another 2-3 minutes on the second side until golden brown and fully set. The patty should be about ½-inch thick.
13. Continue cooking batches: Transfer cooked patties to a warm plate and repeat with remaining batter, adding more oil to the pan as needed between batches.

Serving

7. Garnish: Sprinkle with the reserved sliced green onion tops to add color and fresh flavor.
8. Assemble the dish: Place egg patties on individual plates or a serving platter.
9. Add the gravy: Drizzle the warm gravy generously over the egg patties.

Storage and Reheating Instructions

Refrigeration

• Egg patties: Cool completely, then store in an airtight container for up to 3 days.
• Gravy: Store separately in an airtight container for up to 5 days.

Freezing

• Egg patties: Place cooled patties in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. Freeze for up to 2 months.
• Gravy: Not recommended for freezing as the texture may change.

Reheating Methods

• Egg patties (from refrigerated):
  • Microwave: 30-60 seconds per patty
  • Oven: 350°F for 8-10 minutes
  • Skillet: 2 minutes per side over medium heat
• Egg patties (from frozen):
  • Thaw in refrigerator overnight first
  • Oven: 350°F for 10-12 minutes
• Gravy: Gently reheat in a saucepan over low heat, adding a splash of water or stock if it’s too thick.

Looking for more Chinese American take-out favorites? Try these recipes

• Authentic Sweet and Sour Chicken
• Panda Chow Mein Recipe
• Panda Express Shrimp
• Hunan Spicy Chicken
• PF Changs Lettuce Wraps Recipe
• Crispy Fried Wonton Strips
• Chinese Restaurant Egg Drop Soup
• Chinese Almond Cookie Recipe

Chinese Sauce Recipes

• Sweet and Sour Sauce
• Spicy Hot Mustard Recipe

Check out more of my easy Chinese food recipes and favorite copycat recipes.

Why You’ll Love This Recipe

There’s something magical about transforming simple ingredients into a dish that tastes like it came from your favorite Chinese restaurant. This Egg Foo Young recipe gives you that satisfaction while being incredibly practical—it’s the perfect solution for those nights when you need to use up odds and ends in your refrigerator.