the real secret to egg fu yung is make sure all the main ingredients are ready to go because it's a very quick dish to make. I like to make sure mine are quickly cooked before adding them to the beaten egg... then you're sure all are cooked fully at the end. Just don't over cook because a little crunch is nice.

you can start out small and just do a couple to get the feel for it. and the sauce made first & kept warm on the side. they do do reheat well, though the sauce should be made fresh each time.

you can use left over stir fry vegetables as the main ingredient to add some variety.