1 c. drained can bean sprouts
2/3 c. chopped onions
1 c. creamed, cooked shrimp
6 eggs
Salad oil
2 tsp. soy sauce
1 tsp. cornstarch
3/4 tsp. salt
1/2 c. water

Combine bean sprouts, onion and shrimp. In a bowl add eggs and beat well. Add to bean sprout mixture. In a small saucepan, combine soy sauce, cornstarch, sugar and salt. Stir in water. Cook over low heat. Stir until thickened.

Heat salad oil in skillet over medium heat. Put about 1/4 cup of egg mixture into skillet. Brown both sides. Cover with heated sauce. Serve hot.