I created a simple, healthy Egg Foo Young with gravy in just 15 minutes, packed with shrimp, ground pork and crisp vegetables and tailored for Keto, Whole30 and low-calorie diets for anyone focused on weight loss.

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I never thought quick, healthy Chinese food could feel this satisfying, till I made my version of Egg Foo Young. I use eggs and shrimp and somehow it comes out light but still kinda indulgent, the kind of dinner that makes you forget you’re eating for weight loss.

It’s done in minutes so on weeknights it’s my go to when I want flavor without fuss. Friends always ask how it tastes so rich, and I just shrug, like i don’t know, it just works.

Try it when you need a simple, real dinner that actually hits the spot.

Ingredients

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Eggs, rich in protein and choline, bind the patties and adds silkiness.
Shrimp, lean seafood protein, adds sweet briny pop and a delicate texture.
Ground pork, fattier, gives umami and juiciness, helps keep stuff moist.
Bean sprouts, low calorie, crunchy, add fresh bite and some fiber.
Napa cabbage, mild leafy crunch, gives vitamin C and gentle sweetness.
Mushrooms, earthy umami, low calorie, soak up flavors from the gravy.
Green onions, sharp freshness, add color and bright oniony zip.
Chicken broth, for gravy, adds savory depth and extra salty warm comfort.

Ingredient Quantities

6 large eggs, beaten

8 oz shrimp, peeled, deveined and roughly chopped

8 oz ground pork

1 cup bean sprouts, rinsed

1/2 cup shredded napa cabbage or regular cabbage

1/2 cup mushrooms, thinly sliced (shiitake or cremini)

3 green onions, thinly sliced

1/4 cup grated carrot (optional)

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp coconut aminos or tamari if not doing Whole30

1/2 tsp sea salt

1/4 tsp black pepper

2 tbsp avocado oil or other neutral oil for frying

1 tsp sesame oil, optional

1 1/2 cups chicken or bone broth (for gravy)

1 tbsp coconut aminos (for gravy)

1 tsp arrowroot or tapioca starch for thickening or 1/4 tsp xanthan gum for a keto option

How to Make this

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1. Prep everything first: beat the 6 eggs in a large bowl, pat the bean sprouts dry, chop the shrimp, shred the cabbage, slice mushrooms and green onions, grate the carrot if using, mince garlic and grate ginger.

2. Heat 1 tablespoon avocado oil in a large skillet over medium high, add the 8 oz ground pork and crumble, cook until no longer pink about 3 to 4 minutes.

3. Add the mushrooms, garlic and ginger to the pork, stir 30 to 60 seconds until fragrant, then add the chopped shrimp and cook just until opaque, about 1 minute. Stir in 1 tablespoon coconut aminos, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, then transfer the mixture to a bowl to cool slightly.

4. Into the beaten eggs fold the pork shrimp mix, the bean sprouts, shredded cabbage, green onions, grated carrot if using and 1 teaspoon sesame oil if you want that nutty note. Mix gently so the eggs stay fluffy, dont overwork it.

5. Wipe the skillet clean, return to medium heat and add the remaining 1 tablespoon avocado oil. For each patty scoop about 1/3 cup of the egg mixture into the pan, flatten slightly into a round and cook 3 to 4 minutes until the bottom is golden and edges set.

6. Flip carefully and cook the other side 2 to 3 minutes until cooked through and golden. Work in batches so you dont crowd the pan, drain finished patties on paper towel while you make the gravy.

7. Make the gravy in the same skillet: pour in 1 1/2 cups chicken or bone broth, scrape up any browned bits, stir in 1 tablespoon coconut aminos and bring to a gentle simmer.

8. Thicken the gravy: for arrowroot or tapioca whisk 1 teaspoon starch with 1 tablespoon cold water to make a slurry then whisk into the simmering broth and cook 1 to 2 minutes until glossy. For a keto option sprinkle 1/4 teaspoon xanthan gum slowly while whisking vigorously to avoid clumps until thickened.

9. Taste and adjust with a pinch more salt or pepper if needed. Return the patties to the skillet to warm in the gravy for 30 to 60 seconds or plate them and ladle the gravy over each.

10. Garnish with extra sliced green onions and a drizzle of the optional 1 teaspoon sesame oil, serve immediately with cauliflower rice or steamed veg for a low calorie, keto friendly meal.

Equipment Needed

1. Large mixing bowl (for beating the 6 eggs and folding everything together)
2. Whisk or fork (to beat the eggs and mix the slurry)
3. Chef’s knife and cutting board (for shrimp, cabbage, mushrooms, green onions)
4. Microplane or box grater (for carrot and grating ginger)
5. Large 10–12 inch skillet or nonstick pan (for browning pork, cooking patties and making gravy)
6. Spatula or flexible turner (to flatten and flip the patties)
7. Wooden spoon or silicone spoon (to stir pork mix and scrape browned bits)
8. Measuring spoons and 1/3 cup or 1/4 cup scoop (for coconut aminos, salt, oil and portioning patties)
9. Small bowl and small whisk or fork (for making the arrowroot/tapioca slurry or mixing xanthan)
10. Paper towels and a plate or wire rack (to pat sprouts dry and drain finished patties, dont skip em)

FAQ

Q: Can I make this gluten free? A: Yes. Use coconut aminos instead of tamari or soy sauce, and thicken the gravy with arrowroot or tapioca starch. Check any added sauces or packaged ingredients for hidden gluten though, some store broths or pre-made seasonings have it.

Q: Can I swap the shrimp or pork for something else? A: Sure. Chicken, turkey, or thinly chopped beef all work, and firm tofu can be used for a lighter version. If using tofu press and crumble it well. Adjust cook time so the protein is fully cooked before you fold it into the eggs.

Q: How do I keep the patties from getting soggy or falling apart? A: Drain and squeeze excess moisture from sprouts and cabbage, don’t overmix the egg mixture, and heat the pan hot enough so the edges set quickly. Fry in batches, don’t overcrowd, and flip only after the bottom is golden so they hold together.

Q: What’s the easiest way to thicken the gravy without lumps? A: Make a cold slurry of arrowroot or tapioca with a little cold water, whisk it into the warm broth off the heat, then bring to a gentle simmer until it thickens. If using xanthan for keto, sprinkle a tiny bit while whisking, it thickens fast so add slowly.

Q: How should I store and reheat leftovers? A: Keep the patties and gravy separate in the fridge for 3 to 4 days. Reheat patties in a skillet over medium until warmed through or pop them in a 350 F oven for 8 to 10 minutes, then spoon warmed gravy over them. You can freeze patties (no gravy) up to a month, thaw overnight.

Q: Any food safety tips for the shrimp and ground pork? A: Cook ground pork to a safe doneness, about 160 F, and cook shrimp until opaque and firm. If you’re unsure use a thermometer for the pork, and don’t serve partially cooked shrimp.

Egg Foo Young With Gravy Recipe Substitutions and Variations

Shrimp: swap for diced cooked chicken, shredded rotisserie chicken, cubed firm tofu (press and crumble), or chopped king oyster mushrooms for a similar bite.
Ground pork: use ground chicken or turkey, ground beef, or plant based crumbles; tempeh crumbled and seasoned works too.
Coconut aminos or tamari: low sodium soy sauce, liquid aminos, or a splash of Worcestershire. If you want less salt just add extra broth and a squeeze of rice vinegar.
Arrowroot or tapioca starch: cornstarch 1:1, potato starch, or 1/4 tsp xanthan gum for keto, whisk into cold broth before heating so it wont clump.

Pro Tips

1) Get rid of as much water as you can first. Pat the shrimp, sprouts and cabbage dry with paper towels so the egg mixture doesn’t get watery and the patties can brown properly. Wet mix = soggy edges and longer cook time.

2) Let the meat and shrimp mixture cool off before folding it into the eggs, otherwise you’ll end up with scrambled egg bits and a denser texture. Fold gently, dont overwork it, you want the eggs light and fluffy.

3) Cook in batches on medium heat and give each patty room to breathe so they get a nice golden crust. Use a wide spatula to flip, and dont press them flat after the first side is set or you’ll squeeze out the juice and make them dry.

4) For a glossy, lump free gravy make an arrowroot slurry with cold water and whisk it in while the broth is simmering. If you use xanthan, sprinkle it in slowly while whisking hard so it doesnt clump, and always taste at the end and add salt or acid a pinch at a time to balance it.