Ingredients:

• 4 Eggs (medium to large) cracked and scrambled in a dish set aside
• 1 cup Mung Bean sprouts
• 1 part of a leek chopped into 2″ pieces
• 2 cups of chives chopped into 2″ pieces
• 1 cup of white mushrooms chopped
• 1 cup carrots chopped
• 2 tablespoons of garlic chopped
• 2 tablespoons of ginger chopped
• 1 tablespoon coconut oil
• 2 tablespoons olive oil
• 1 tablespoon cornstarch mixed with 1/2 cup of water
• Salt to taste

Preparation

1. Warm up stir-fry pan till hot and add coconut oil
2. Add garlic and ginger and stir for 1 minute
3. Add white mushrooms and carrots and stir for 2 minutes
4. Add chives and leek and sprouts –stir for 5-7 minutes
5. Add olive oil and stir for 1 minute
6. Add cornstarch mixture and stir for 1 minute
7. Put all of the above on a plate

Next

1. Clean the pan and warm up again adding 2 tablespoons of vegetable oil
2. When the oil is very hot add the scrambled eggs that were set aside
3. Stir fry eggs until done nicely and add salt to taste.
4. Turn off heat and put eggs on top of the previously stir fried vegetables
5. Enjoy – it is ready to serve!