2 C shredded cooked chicken
			1/4 lb mushrooms, sliced
			1 C bean sprouts
			1/2 C grated carrot
			1 green onion, minced
			2 cloves garlic, minced
			4 eggs
			1 T soy sauce
			1/4 tsp. pepper
			1/4 tsp. crushed red pepper
			1 tsp. vegetable oil

                        Combine chicken, mushrooms, bean sprouts, carrot
				and green onion in a large bowl.
			In a separate bowl, beat the eggs, soy sauce, black
				and red pepper together.
			Stir into chicken mixture.

			Add oil to large oven-safe skillet and sauté mixture over
				medium-high heat 3 minutes, stirring constantly.
			Reduce heat to low and cook 10 minutes longer, without
				stirring, or until mixture is lightly browned
				and set on bottom.
			Transfer to oven and place 3 inches under broiler
				for 2-3 minutes or until top is lightly browned.