Egg foo young

In a large bowl, beat the eggs until well combined.

Stir in the shredded chicken, bean sprouts, green onions, mushrooms, soy sauce, sesame oil, salt, and pepper.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, ladle about 1/4 cup of the egg mixture into the skillet, spreading it out slightly to form a patty.

Cook until the edges are golden and crispy, about 3-4 minutes.

Carefully flip the patty and cook the other side until golden and the egg is fully set, another 3-4 minutes.

Remove from the skillet and drain on paper towels. Repeat with the remaining egg mixture.

Serve hot with your choice of sides.

For a vegetarian version, you can omit the chicken and add more vegetables like bell peppers or zucchini. If you prefer a seafood twist, try adding cooked shrimp or crab meat. For a spicier kick, add a dash of hot sauce or some sliced chili peppers to the egg mixture. You can also experiment with different sauces, such as a tangy sweet and sour or a rich hoisin glaze, to drizzle over the top before serving.