1Boil vegetables (diced onions, peas, carrots, bean sprouts) for a couple of minutes until softened, not mushy.
2If using uncooked shrimp, add them to the boiling water; otherwise, cut pre-cooked shrimp into thirds or fourths.
3Transfer the softened vegetables to a bowl and pat them dry.
4Add two eggs to the dried vegetables and mix well.
5Add the pre-cooked, cut shrimp to the vegetable and egg mixture.
6Heat vegetable oil to 350 degrees Fahrenheit in a pan for frying the egg foo yong.
7Take two scoops of the mixture and pour them from the side into the hot oil to form patties, continuously drenching them in oil.
8Flip the patties and cook the other side for a few minutes until they reach your desired color.
9Transfer the fried egg foo yong patties to a paper towel to drain excess oil.
10For the gravy, heat 4 tablespoons of avocado oil and whisk in 4 tablespoons of flour to create a roux, ensuring no lumps.
11Slowly pour in 1.5 cups of chicken broth while whisking.
12Add 0.25 teaspoon of salt, 0.25 teaspoon of sugar, 0.5 teaspoon of chicken bouillon, 2 tablespoons of less sodium soy sauce, 0.5 teaspoon of sesame oil, 1 tablespoon of oyster sauce, 0.5 teaspoon of dark soy sauce (for color), and 0.25 teaspoon of white pepper.
13Mix all gravy ingredients together really well; add more dark soy sauce if a darker gravy is desired.
14Plate the egg foo yong and top with the prepared gravy.