Ingredients

• 4 eggs beaten
• 3 green onions chopped
• 1/3 cup peas and carrots (canned, drained)
• 1 cup Mung bean sprouts, coarsely chopped (it is important that you use MUNG bean Sprouts in this)
• 1 to 2 teaspoons soy sauce
• black pepper to taste
• Butter, margarine or oil for pan frying
• Gravy Below (optional)
• 1 cup Beef broth or chicken broth, (beef broth is of course your darker gravy)
• 1 teaspoon better than bouillon beef base or chicken base depending on what broth you are using.
• Water and cornstarch to thicken broth

Directions

• 1. In a large sauté pan heat butter and oil over medium heat until hot.
• 2. Add 1/3 cup of egg mixture to hot skillet slowly.  Cook until firm and golden on bottom.  Turn and cook top until lightly browned and egg is fully cooked.  Remove from pan to paper towel lined plate and keep warm in oven at 170 F. To 200 F.
• 3. For Gravy:  heat beef or chicken broth in small saucepan.  Add cornstarch to water and mix well.  As broth comes to a low boil stirring constantly with wire whisk,  drizzle the cornstarch mixture into the broth until it has a gravy consistency. turn heat down and cook for another 5 to 10 minutes.

Photos