5 eggs
3/4 tsp. salt
1 c. diced cooked chicken
1 lb. can bean sprouts, well drained
1/2 can water chestnuts, drained & sliced thin
1/2 c. thinly sliced scallion, white & green
1/2 c. finely diced green pepper
1/4 c. salad oil

Beat eggs and salt lightly. Stir in chicken and veggies. In a 10 inch skillet heat oil until it bubbles (moderate low heat). Add mixture spreading evenly. Cover tightly and adjust heat so bottom is browned and top is set in about 15 minutes. Cut into 4 wedges.

Serve brown side up with Chinese gravy:

Mix: 1/4 tsp. salt 1 tsp. sugar 1 tsp. MSG

Gradually blend in 1 cup cold water. Cook and stir until thick and clear. Add soy sauce to taste.