Begin by prepping all your ingredients: chop the green onions, shred the carrots, and slice the mushrooms. Have your protein cooked and ready to go.

In a mixing bowl, whisk the large eggs until pale and fluffy. Gradually incorporate soy sauce, sesame oil, white pepper, salt, and flour. Fold in the prepared vegetables and protein evenly.

Heat a large skillet or wok over medium-high heat and add about 2 tablespoons of neutral oil until shimmers.

Using a ½ cup measuring cup, scoop the egg mixture into the heated oil, shaping into patties about ½ inch thick. Leave space between patties.

Cook for 3-4 minutes until golden brown, then flip and cook for an additional 2-3 minutes. Transfer to a paper towel-lined plate.

In a separate saucepan, combine chicken or vegetable broth, soy sauce, oyster sauce, and sugar. Simmer for about 5 minutes, stirring occasionally.

Prepare the cornstarch slurry and gradually add it to the simmering gravy until thickened.

Serve the crispy patties drizzled with gravy, garnished with scallions or sesame seeds.