Golden, savory egg patties get loaded with plump shrimp, crisp bean sprouts, earthy shiitake mushrooms, and fresh scallions, then pan-fried until the edges turn crackly-brown and the centers stay tender. Each patty gets showered in a glossy, savory gravy that clings to every bite, finished with a scatter of scallions for a bright, fresh crunch. The eggs cook up light but substantial, giving you that classic takeout-style texture without any deep-frying involved. It's a satisfying, protein-packed dinner that comes together in one skillet and reheats beautifully for lunch the next day. This one is a great fit for a gluten free table, letting the shrimp and vegetables really shine through in every forkful.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Make the gravy: Whisk together the chicken broth, oyster sauce, soy sauce, sesame oil, and sugar in a small saucepan. In a separate small bowl, stir the cornstarch into the cold water until fully dissolved, then stir the slurry into the broth mixture.
Set the saucepan over medium heat and cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon and turns glossy, about 3–4 minutes. Reduce heat to the lowest setting to keep warm while you cook the patties.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
