Ingredients:
6 jumbo eggs
1 bunch of Chinese chives
1 cup bean sprouts
1 small Vidalia (sweet) onion
1 cup diced cooked ham
Vegetable oil for stir fry
Salt

Preparation:
1. Crack eggs into a large measuring cup and scramble.
2. Cut off about a half inch from end of chives, wash and cut into small strips, about a half inch long.
3. Rinse bean sprouts.
4. Finely chop onion.

Cooking instructions:
1. Heat 1 tablespoon of oil in wok with a sprinkle of salt.
2. Stir fry chives, bean sprouts and onions about 4-5 minutes, remove and set aside.
3. Heat 1 tablespoon of oil in wok with a sprinkle of salt.
4. Pour in half of the scrambled egg from measuring cup.
5. Add half of the chive, bean sprout and onion mixture and a half cup of ham to the eggs, spread out evenly.
6. When the bottom is cooked, flip the eggs over pancake style, and cook the other side.
7. When that side is done, remove and place on a serving plate.
8. Repeat from step 3 using the remaining ingredients.

Makes 4 servings.