1. 8 large free-range chicken eggs (beaten)
2. 1/4 of a bitter gourd (washed and sliced thinly)
3. 6 fresh shitake mushrooms (sliced thinly)
4. Sea-salt
5. Sunflower oil
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1. Mix all ingredients above in a large mixing bowl.
2. Heat up a wok on high heat.
3. Turn to medium heat and pour the wet mixture into the wok.
4. Stir fry until eggs are browned and fragrant.
5. Scoop up onto serving dish.
6. Serve with hot rice.
Bon appétit!
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