2 tbsp. vegetable oil
3 eggs
1 c. bean sprouts, drained
1/2 c. chopped cooked pork (or ham)
2 tbsp. chopped onion
3/4 tsp. salt

Heat oil in 10 inch skillet. Beat eggs until thick and lemon colored, about 5 minutes. Stir in remaining ingredients. Pour 1/4 cup egg mixture at a time into skillet. Push cooked egg up over pork with broad spatula to form a patty. Cook until patty is set; turn. Cook over medium heat until other side is brown. Serve with sauce (below) 2 servings.

SAUCE FOR EGG FOO YONG:

1/2 c. water
1 tsp. cornstarch
1 tsp. sugar
1 tsp. vinegar
2 tbsp. plus 1 1/2 tsp. soy sauce

Cook all ingredients, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.