Filling ideas:

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4 oz shrimp (can add any protein, BBQ pork, ham)

5 oz bean sprouts

2 oz red onion (can use white onion or omit) cut into small strips

2 stalks green onion cut on diagonal

bell pepper chopped short strips

zucchini chopped into short strips

carrots

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Egg:

4 eggs

0.5 tsp salt

0.25 tsp white pepper

0.5 tsp sugar

1TBSP cornstarch/disslove in 1 TBSP water

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Sauce:

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp sugar

0.25 tsp white pepper

4 oz water ( I used chicken broth and added more)

1 dash sesame oil

2 tsp cornstarch

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1. Peel the shrimp. Start by pulling off the third segment from the tail. Then, it'll be easy to pull off the back and the tail completely. To peel the rest, hook your finger under the segment next to what you just removed, and pull the shell away. It should come off quite cleanly!

2. Prep all ingredient into small strips

3. Crack the eggs into a bowl, and season with salt, white pepper, and sugar. Don't beat the eggs yet; save that for right before they're ready to go into the wok.

4. In a small bowl, mix together oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, water, and cornstarch. Stir well to dissolve clumps now to avoid texture problems later.

5. Stir fry onions followed by other fillings then set aside in bowl

6. No need to cook bean sprouts.

7. Heat the wok on high. While it heats up, beat the seasoned eggs. Add the cornstarch slurry and whip it into the eggs. Add oil into the wok and give it a quick swirl to coat. Don't skimp on the oil! In fact, feel free to add a bit more if you think it'll help. Add the filling ingredients to the egg mixture and combine well.

8. Once the egg mixture is ready, pour it straight into the wok. You can gently move the ingredients around so it’s evenly spread out on top, but be careful not to move it too much, as we want the bottom to fry into a beautiful layer of golden brown crust. Letting the bottom fry peacefully, undisturbed, is the best way to prevent stickage.

9. Pour the sauce into the still-hot wok. Then, turn the heat on to low and continuously stir to avoid lumps. Our family prefers a thinner gravy, so we add water. You can add however much water you like according to your own preferences.