In a medium skillet, cook the ground pork over medium-high heat until browned and cooked through, about 5-7 minutes. Drain any excess fat and set aside to cool slightly.

In a large mixing bowl, vigorously whisk the eggs until light and frothy. Stir in the cooled pork, bean sprouts, white onion, green onions, salt, and black pepper until well combined.

To make the gravy, whisk the chicken broth, soy sauce, oyster sauce, and sesame oil in a small saucepan over medium heat. Once simmering, whisk in the cornstarch slurry and cook for 1-2 minutes until the gravy thickens and becomes glossy, then keep warm on low.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Ladle about 1/2 cup of the egg mixture into the hot oil for each patty, cooking 2-3 patties at a time depending on your pan size.

Fry each patty for 2-3 minutes until the bottom is deeply golden brown and crispy. Carefully flip with a wide spatula and cook for another 2 minutes on the other side until fully cooked.

Transfer the cooked omelets to a paper towel-lined plate to drain excess oil. Serve the hot Egg Foo Young patties immediately, generously ladling the warm savory brown gravy over the top, alongside steamed white rice.