Recipe: Eggs Foo Yoong (using cooked chicken, Wesson, 1960's)

EGGS FOO YOONG

1 green bell pepper, chopped
1 onion, chopped
1/4 cup Wesson oil
1 cup diced cooked chicken or turkey
1 (5 oz.) can water chestnuts, drained and sliced
1 cup bean sprouts, drained
2 to 3 tbsp. soy sauce
5 eggs, separated

Cook green pepper and onion in oil over low heat until tender.

Add chicken, water chestnuts, bean sprouts and soy sauce, remove from heat.

Beat egg whites till fluffy. Beat egg yolks and fold into egg whites. Pour over chicken mixture.

Cover, cook over low heat without stirring 15 minutes or until eggs are cooked. Cut in wedges to serve.

Makes 4-6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's

If desired, serve with:
Chinese Brown Sauce