Serving Size: 4

4 eggs, well beaten
1 tbsp sugar
1 green onion, sliced
1 stalk celery, thinly sliced
1 carrot, finely chopped
1/2 cup bean sprouts, drained
1/2 cup cooked shredded chicken
1/2 tsp vegetable oil

Preheat GT Xpress and spray with no-stick cooking spray. Put eggs and sugar in shaker, mix well and set aside. Pour 1/4 tsp of vegetable oil in each well. Mix the chopped veggies together and put about 1/4 of mixture in each well and close cover and cook for 2 minutes. Open lid and spread 1/4 of cooked chicken over veggies. Top with 1/4 of the egg mixture. Close cover and cook for 6 minutes until egg is set. Remove and cook second batch. Serve with Egg Foo Yung sauce

Egg Foo Yung Sauce Rcipe

1 cube chicken bouillon
3/4 cup hot water
1 tsp sugar
1 tbsp soy sauce
4 tbsp cold water
2 tsp corn starch

Dissolve cube in hot water in a small saucepan. Add sugar and soy sauce, bring to a boil. Mix corn starch with cold water, add to broth mixture, stirring until thickened and then serve over Egg Foo Yung.

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