1 Cup Bean Sprout
1 Cup mushroom (chopped)
2 green onions (chopped)
10 Shrimp ( cooked)
5 Eggs
1/4 Olive Oil

For Sauce
1 Teaspoon Sesame Oil
1 Table Spoon Soy Sauce
1/2 teaspoon chicken Broth
1/4 teaspoon xanthan gum

Method
For Sauce:
In a pan add chicken broth, soy sauce and sesame oil, bring to a slow boil.
Using a fine strainer add the xanthan gum and whisk in. When mixture has the desired thickness remove
from flame.

For the Egg Fu Yung

Method:

In a wok add about 4 cups of water and bring to a boil, add the mushroom and the bean sprout and boil for 1 minute, drain and

set a side. Cool for 10 minutes.

Whisk egg together, add the black pepper and the vegetables and shrimp.

Add oil to pan,  add the egg mixture using a large spoon.

Cook for about 2 minutes on each side.

Serve over cauliflower rice, Enjoy