4 eggs, lightly beaten

¼ tsp salt

¼ tsp ground ginger

½ cup cooked chicken, finely chopped

1 cup mushrooms, sliced

1 cup bean sprouts, fresh

2 spring onions, finely chopped

1 stalk celery, finely chopped

1 Tbs cooking oil

1

In a medium-sized bowl beat together all ingredients except cooking oil.

2

Heat a small amount of oil in a large wok at medium heat. Drop large spoonfuls (about 2 Tbs) into skillet.

3

Cook, turning once, until lightly browned. Repeat until all egg mixture is used.

Serving size: 1/6 of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.