1 teaspoon sesame oil
Salt and pepper to taste
Vegetable oil for frying
Directions
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.
