6 eggs
2 tsp. salt
1/2 c. chicken broth or water
8 tbsp. peanut oil
1 c. canned crab meat or shrimp
4 oz. Chinese ham OR
4 oz. barbecued pork, shredded
1/2 c. shredded fresh mushrooms
1 c. bean sprouts OR
1 c. shredded bamboo shoots
1/3 c. shredded green onion
1 tbsp. soy sauce

Beat eggs until foamy. Add 1 teaspoon salt and broth or water; mix again and reserve.

Heat 6 tablespoons oil in frying pan. Stir in crab, ham, mushrooms, bean sprouts, and green onion. Add soy sauce and remaining 1 teaspoon salt. Stir fry for 1/2 minute over high heat.

Pour remaining 2 tablespoons of oil down the side of the pan and swirl around. Pour in egg mixture and fry until golden brown on one side. Fold in half like an omelet. Turn over and fry for about 30 seconds until eggs are set. Remove to plate and serve with Egg Fu Yung Sauce.