Ingredients

• 6 Eggs
• 1 cup Bean Sprouts
• 1/2 cup Onions, thinly sliced
• 1 cup Char Siu, Shrimp, or Spam julienned or chunks (shrimp)
• 1/2 teaspoon Salt (Optional)

Sauce

• 1 can (14 oz) Chicken Broth (low sodium, if you prefer)
• 1 tablespoon Corn Starch

Directions

Beat eggs lightly.  Add bean sprouts, onions, meat, seasonings and mix lightly.

Put vegetable oil into a heavy skillet to a depth of 1/4″ and heat.  Drop about 1/2 cup of egg/vegetable mixture into oil and press into a patty.  Brown both sides, cooking until the bean sprouts are tender but still slightly crisp.

Sauce:  Reserve 1/4 cup of chicken broth and put remainder into a small pot chicken broth, add soy sauce and sugar, bring to a boil.  Dissolve corn starch into the reserve chicken broth and bring to a boil.  Add corn starch slurry into the pot, bring back to a boil to thicken.  Pour sauce over egg foo yung patties; serve with rice.