This is a nod to my Grandma Molly who made this once a year or when we had leftover ham. She learned it at my grandfather’s Chinese restaurant where she was the baker. Now, I did some simple updates, but it is still loaded with bean sprouts, mushrooms, scallions, ham, and shrimp. My changes are around the soy; I didn’t use any. I used coconut aminos which reduced the sodium by 70 percent. I hope you like it. See it at http://www.dansfooddiary.com

8 ounces mushrooms, sliced thin
1/2 cup scallions, chopped
12 ounces bean sprouts
6 eggs
3 tablespoons coconut aminos
1 tablespoon low sodium teriyaki
1/4 pound ham, diced
1/2 pound shrimp, diced
1/2 teaspoon black pepper
1 tablespoon sugar
Sauce:
8 ounces chicken broth
1 teaspoon vinegar
1 tablespoon coconut aminos
1 tablespoon sugar
2 tablespoons water
1 1/2 tablespoons cornstarch

Oil for cooking.

In a large bowl add mushrooms, bean sprouts, and scallions.

Add aminos, sugar, teriyaki, and pepper. Mix.

Beat eggs and mix into bowl.

Add ham and shrimp and mix into egg mixture.

Heat a small egg pan on small skillet to medium and add oil to coat bottom and add 1 cup of egg mixture.

Cook for 4-5 minutes until sides are cooked. Flip and cook until done. Remove to a paper towel.

Repeat until all egg mixture is used.

In a sauce pan add chicken broth, vinegar, aminos, sugar, and bring to a low boil.

Add water and cornstarch; mix and thicken.

Serve.