Begin by gathering all your vegetables and proteins. Dice the cooked shrimp, chop the green onions, shred the carrots, and rinse the bean sprouts. This mise en place will make your cooking process smooth.

In a large mixing bowl, whisk together the eggs until pale yellow and fluffy. Add soy sauce, sesame oil, white pepper, and salt, mixing well. Fold in the prepared vegetables, shrimp, and mushrooms until evenly coated in the egg mixture.

Place a large non-stick skillet or wok over medium-high heat and add neutral oil. Heat until shimmering but not smoking.

Pour approximately ½ cup of the egg mixture into the skillet for each patty. Cook for 3-4 minutes until golden brown, then gently flip and cook for an additional 2-3 minutes.

In a small saucepan, combine broth, soy sauce, oyster sauce, and sugar. Bring to a gentle simmer. Mix cornstarch with a little water to create a slurry, then stir into the simmering gravy until it thickens.

To serve, stack the crispy patties on a dish, drizzle with gravy, and sprinkle with scallions or sesame seeds as desired.