1 bag of coleslaw mix (shredded cabbage) (without creamy dressing)
1/4 to 1/2 cup of frozen carrots and peas
2 to 4 egg or egg whites to taste
1 tbsp of extra virgin coconut or olive oil
pepper
1 small onion (any color, I like red for color)
diced scallions (green onions) to taste
1 tsp of fresh or frozen ginger
1tsp of low sodium teriakyi sauce (say sauce can be substitued)
Directions:
Pre heat pan with high with with a small portion of oil and saute regular onions. When they are brown, yet crunchy, remove them and put aside in bowl. Use small portion of oil scramble egg and put in same bowl as onion. I usually season egg with pepper and ginger. Use remainder of oil and pour in bag of coleslaw mix. Season with ginger, pepper, and sauce. Fry al dente. Toss in reserved onions, eggs, scallions, and carrots and peas. Check taste and season again if necessary. Remove from heat and enjoy.