6 eggs
1/2 c. canned crabmeat or shrimp
2 oz. Chinese ham or barbecued pork, shredded
3 dry black mushrooms, soaked and shredded
1 c. bean sprouts or shredded bamboo shoots
1/3 c. green onion, shredded (or leeks)
1 tbsp. soy sauce (light color)
2 tsp. salt
1/2 c. soup stock
8 tbsp. oil

Beat eggs until the consistency of foamy shampoo, add 1 teaspoon salt and soup stock (or cold water) mix again.

Heat 6 tablespoons oil in frying pan, stir fry crab (or shrimp), ham (or pork), mushrooms, bean sprouts (or bamboo shoots), and green onions. Add soy sauce and salt. Stir-fry about 1/2 minute over high heat.

Splash 2 tablespoons oil down side of pan and add egg mixture. Fry on both sides until golden and remove to plate and serve.

NOTE: A sauce may be added. Prepare this from 1 cup chicken stock, 1 teaspoon salt, and bring to boil. Thicken with 1 tablespoon cornstarch paste. (1 tablespoon cold water mixed with 1 tablespoon cornstarch.)